Supper - Issue 32

Page 54

HOTEL FOOD & DRINK BUTTERFLY PÂTISSERIE – HÔTEL DE CRILLON • JOHN WILLIAMS • MOXY – DOWNTOWN LOS ANGELES
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003 CONTENTS ISSUE 32 STARTERS Thirteen 038 Chateau Denmark London Il Ristorante Niko Romito 040 Bulgari Tokyo Rothay Manor 042 Lake District La Mar 044 Atlantis The Royal Dubai Octant 046 Santiago 060 040
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MAIN COURSES

SERVICE

Chef’s Table

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The eminent French chef behind the threeMichelin-starred Paris stalwart Epicure at Le Bristol, shares his favourite food memories.

The Finest Foundations

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From South Shields to The Ritz, John Williams pays homage to Auguste Escoffier with his Michelin-starred haute cuisine.

Celebrate Her 036

After almost 15 years heading up London’s most iconic bars, Anna Sebastian is using her experience to help others as an F&B consultant.

DINING

Rewilding Birch

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For its second urban escape, Birch embarks on one of London’s largest rewilding projects, creating a habitat for local wildlife while fuelling a farm-to-fork F&B programme.

SIPPING

A Star is (Re)born

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One of London’s most famous bars celebrates the dawn of a new era with Chelsie Bailey at the helm.

DIRECTORY

Head of the Table

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Our annual tableware guide equips decisionmakers with key information from market-leading suppliers, assisting in the specification process for new hospitality projects worldwide.

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ISSUE
CONTENTS
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Entrée 021 Appetisers 025 Signatures 074 Cocktails 084 Drinks 089 Spotlight 098 Petits Fours 101 Washing-Up 122 REGULARS ©
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The Culinary Capital

The UK’s hospitality industry has taken some serious knocks over the past few years, with supply chain issues, rising costs and staff shortages to contend with off the back of an unrelenting pandemic. But there’s good news on the horizon for hotels, as, despite the ongoing challenges, their on-site restaurants are set to give the high street a run for its money.

Amidst difficult trading conditions and changing consumer preferences, hotel groups have been forced to rethink their F&B offer and create concepts that break from the norm, particularly in London, where variety is second-to-none; those in the know will testify that a run-of-the-mill hotel restaurant will struggle to compete in a vibrant city centre. On-site microbreweries, one-night-only chef residencies and pop-up food courts are amongst the concepts that have opened in the city’s hotels of late, however it’s the luxury end of the market that is proving particularly attention-grabbing.

Newcomers such as The Peninsula, Waldorf Astoria, Six Senses and Raffles are set to make their mark on the capital through 2023 and beyond, and notably, it’s the dining options that are taking centre stage. Some will bring new concepts to the UK for the first time, while others have attracted star chefs who have long-dreamt of a presence in the city. Raffles at The Old War Office has bagged three-Michelin-starred chef Mauro Colagreco, marking his UK debut, while across town at The Peninsula, Claude Bosi will serve as Chef Director to expand his London repertoire. Just opened, 1 Hotel Mayfair plays host to Tom Sellers, and Four Seasons Park Lane welcomes Yannick Alléno for his first London outpost. Before the year is out, Akira Back will bring his culinary creations to Mandarin Oriental Mayfair, amounting to five Michelin-star holders to open in the capital in as many months.

Mindful that a high-profile chef typically brings a higher price point, the suitability of these fine dining destinations amidst a cost-of-living crisis could be questioned; but rest

assured the F&B decision-makers at the helm have done their homework. Though consumers dine out less often, research shows that they’re willing to spend more on a memorable experience, and such stars undoubtedly fit the bill.

There’s clearly an appetite amongst owners and operators too, with the appointment of a headline chef tapping into the growing food tourism niche. Plus, there’s the added commercial benefit of programming through premium dineand-stay packages and exclusive chef-hosted masterclasses. With signature restaurants becoming a central component to the entire guest offer, conversations are taking place much earlier in the development process, meaning chefs have the opportunity to put their own stamp on a space, taking in everything from the kitchens to the interior design of the dining room to the crockery and cutlery on the table.

So what’s the draw, particularly for a chef who already has their name above the door at a standalone restaurant? London is up there with the world’s best when it comes to dining out, and hotel restaurants are now providing a gateway to the notoriously tough market, without having to invest in bricks and mortar. The global hotel groups could bring opportunities to expand to other properties within the portfolio, as well as a greater support network of marketing, HR and finance, enabling chefs to get back behind the stove and do what they do best, focusing on produce, preparation and presentation. In a climate that has brought about the impending closure of what is widely regarded as the best restaurant in the world, you can’t help but wonder whether hotels could be the saviour of fine dining?

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ON THE COVER
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THE BRIGADE

EDITORIAL

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APPETISERS

A Bottle in Bloom

In pursuit of providing a memorable experience, digital art installtions have found their way into museums and retail outlets, restaurants and bars, and now it seems the surreal simulations are being utilised by drinks brands too. Glenfiddich, the single malt Scotch whisky from William Grant & Sons, is celebrating the arrival of 29-Year-Old Grand Yozakura with a series of contemporary digital installations produced by Japanese artist Fantasista ‘Uta’ Utamaro.

Set to be displayed in select airports across Asia, the oneof-a-kind virtual gallery will immerse viewers in Hanami –the ancient Japanese tradition of appreciating the beauty of the cherry blossom. This fleeting ritual, best experienced after dark when it is known as Yozakura or ‘night sakura’, serves as inspiration for the tipple, with the the limited-edition blend being the first single malt scotch whisky to be finished in exceptionally rare Japanese ex-Awamori casks.

Within each installation, the digital screens will act as ever-changing canvases to draw in passers-by. To create the series of unique works, Utamaro has applied his signature technicolour sensibilities to capture the ephemeral beauty of cherry blossom in full bloom against a night sky, integrating other Japanese symbols such as the imposing Sakasa Fuji mountain and playful koi carp. And in line with the transient nature of Hanami, participating locations will display the dynamic artworks for a limited time only.

“I like to push the boundaries of what people expect from traditional art; blending technicolour and manga-style to bring Japanese symbols of culture to life,” explains Utamaro. “I enjoyed using these digital artworks to represent elements of the Scottish and Japanese processes used to create the whisky itself, such as the inclusion of the iconic Glenfiddich stag head incorporated with Yozakura.”

The Beauty of Epicurean Discovery

Best known for creating immersive experiences that blur the lines between performance and dining, Laila Gohar is proficient at producing art through the medium of food. Now, the New York-based artist and chef has joined forces with Marriott International as The Luxury Collection’s newest Global Explorer, marking the brand’s first epicurean collaboration and showcasing cultural discovery through food and drink.

In her new role, Gohar has designed a barware collection that highlights global craft traditions that are rapidly disappearing, combining the arts of glassblowing, pottery, needlework and silversmithing. Inspired by the glamour of Parisian cocktail culture of the 1920s, as well as the Art Deco features of Prince de Galles, a hand-stitched cocktail napkin is paired with a champagne coupe mouth-blown by traditional glassmakers Lobmeyr. There’s also a saké cup and bamboo Oshibori tray that pay homage to centuries-old Japanese traditional crafts. Completing the collection is a martini glass and olive pick, which draw on Gohar’s time at SLS Hotel Beverly Hills, and the architects who have contributed to landmark projects in LA. The martini glass mirrors California’s Modernist style, while the olive pick is reminiscent of the wrought iron gate at the Frank Lloyd Wright-designed Ennis House. The collection is accompanied by complementary cocktail recipes that draw on her travels with the brand. “My favourite way to discover a destination is through the senses, and enjoying a meal or drink while travelling is an incredible way to learn about the local culture,” reveals Gohar. “Often the way a table or bar is set, and the objects used, are just as important as the food and beverage offerings themselves. I am thrilled to be working with The Luxury Collection to highlight the beauty of epicurean discovery and celebrate the local craftspeople that bring these experiences to life around the world.”

Five Star Kitchen

Professional chefs from around the world are set to compete for the chance to run their own restaurant at The Langham in London as part of a new TV series for Netflix and British broadcaster Channel 4.

Led by Michel Roux Jr – who oversees the hotel’s F&B offering – Five Star Kitchen: Britain’s Next Great Chef will put contestants through their paces, with challenges designed to test both the culinary skill and business accumen required to survive in the world of five-star dining. Tasks will range from handling banquets and late-night room service to The Langham’s busy lunch service and an exclusive chef’s table.

Spread across six episodes, the high-stakes competition will be judged by Roux alongside pastry supremo Ravneet Gill and restaurateur Mike Reid, with the winner set to take over an undisclosed venue within the hotel. The Langham’s current F&B offer includes Palm Court, The Wigmore and Artesian.

“The modern restaurant business is a dynamic and everevolving industry, fuelled by the exceptional talent and culinary expertise of professionals like Ravneet and Mike,” notes Roux. “Their deep knowledge and innovative approaches to gastronomy bring a fresh perspective to the table. The three of us share a passion for culinary excellence and eagerly anticipate finding a potential trailblazing chef in this contest to grace the culinary scene at The Langham.”

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CHEF’S TABLE

Éric Fréchon

The eminent French chef behind the three-Michelin-starred Paris stalwart Epicure at Le Bristol, shares his favourite food memories.

When did you first fall in love with cooking?

When I was 14, I wanted to buy a bike so got a casual job in one of Tréport’s restaurants. I spent my weekends shucking oysters, waiting tables and helping with pastry-making. Whether or not it was the discovery of îles flottantes that inspired my passion, it was in that kitchen that I first discovered my passion for cooking.

Which chefs have inspired you?

I have always admired Paul Bocuse, the ‘pope of gastronomy’ – he’s the greatest French chef for me. I also admire Michel Guérard for his creative, contemporary mind.

Tell us about your most memorable meal. A New Year’s Eve meal I cooked for my parents when I was studying at hotel school in Rouen. They were so impressed and I felt some pride in what I had created, even if it was probably not so good.

Who is your favourite person to cook for?

I love cooking for my wife Clarisse and my son Franklin, who is eight-years-old. Love always goes into my dishes.

How often do you dine out?

Because of my schedule, I can’t afford to dine out often, even though its still something I greatly appreciate. I’d like to do it more often. Most of the time, it’s with my family, for a special occasion.

What’s your favourite hotel restaurant?

It has to be Epicure, Le Bristol Paris’ threeMichelin-starred restaurant where I have spent most of my days since 1999. This is my second home and I even have my office in the middle of the kitchens. I also love La Grande Table Marocaine, the gastronomic restaurant of Le Royal Mansour in Marrakech. Going there is a complete change of scenery – I’m able to disconnect from Paris and the quality of the food is incredible.

What do you love most about working there? What brings me joy is being creative, the ability to question and renew our way of doing things. From morning to night – even in the middle of the night – I am always thinking about cooking. But I can also be inspired by an ingredient or an object. I am inspired by French cuisine and interested in giving it a new look and showcasing a new approach to French cuisine. Passion is everything.

Which new restaurant are you eager to try out?

Machneyuda in Jerusalem is a place with great eclectic food, fine wine and music. There’s a view of the kitchen with young chefs cooking to the rhythm of the beat, which creates an incredible atmosphere in the holy city.

Which cookbooks can we find on your shelf?

One of my favourite books is The Culinary Guide by Auguste Escoffier.

What’s your favourite dish?

My favourite dish is Le Lièvre à la Royale, which is one of the most complicated and technical dishes. I’ve been practicing the recipe for 30 years but it is only in the last few years that I’ve been able to say I am pleased with the result.

And something to drink with that?

A glass of red is the most appropriate option.

What’s your go-to cooking soundtrack?

I don’t often listen to music when cooking, even at home, but if so, it would be artists of my generation – Phil Collins or the Rolling Stones.

Healthy dishes or full-fat indulgence?

It depends, sometimes light dishes, sometimes richer. I’m Norman, so a hearty and generous gratin dauphinois can be my weakness.

Where do you get inspiration for your dishes?

When we’re younger, we’re often influenced by the first trips we take. It’s a period of discovery and we like to imitate things, even if it means reproducing them. But over time, we find a real culinary signature. I used to look at culinary magazines a lot, but now I no longer allow myself to be influenced – the creation is done exclusively in my head. There must be something that makes the dish memorable, something that speaks to you. I have always been inspired by great chefs, and I still am today.

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The Finest Foundations

Ifeel like a millionaire when I walk through The Long Gallery to The Ritz Restaurant in my chef’s uniform,” reveals John Williams, as he pours us two cups of tea in his office overlooking a suite of kitchens buried deep in the bowels of the hotel. “The Ritz is my home,” he continues warmly.

Taking in the Louis XVI-style décor, the hotel may well feel like home, but it’s a far cry from the typical life of a fisherman’s son from South Shields in the North East of England, where he grew up. So, how did he end up working as the Executive Chef at one London’s most iconic hotels?

As the second of six children, Williams was often called upon to help his mother with the shopping and cooking.

“I remember the first time I helped her,” he reflects. “I was around 10-or 11-years-old playing football on a Sunday morning when she called over the fence asking me to give her a hand with scraping the Jersey Royals and making the mint sauce.”

The task clearly gave Williams a taste for cooking and after acknowledging that it was his mother who ignited his passion, he goes on to spotlight three sources of inspiration that set him on the path to culinary stardom: the 1960s British cooking show The Galloping Gourmet; his college tutor – professional chef Arthur Robertson; and the General Manager at a country house hotel in the North East, whom he met during his apprenticeship. The latter in particular helped him develop a taste for the finer things in life – a

penchant that would go on to shape his whole career. “She was a lovely French lady who would come to me with all kinds of ingredients that I had never seen or heard of before, like goose liver and fois gras,” he explains. “It opened my eyes to the fact that, if I wanted to cook with the finest ingredients, I needed to go where the money is – London.” And so off he went.

Williams landed his first job in the Big Smoke at the age of 16 at Kensington’s Royal Garden Hotel, where he trained in classical French cooking under Rémy Fougère and quickly worked his way up the ranks to Chef de Cuisine. “Rémy was the kind of person who would stand back and let you try things, and encourage you if you seemed like you were on the right track,” he says of his mentor, with whom he later went on to open Restaurant Le Crocodile. “Although it was a very small restaurant – 60 to 70 covers – it was very hard work, especially starting from scratch in the opening stages,” he explains of the venture. “We would go to the market at 4am, sometimes twice a week, and wouldn’t finish until midnight. They were heavy, long days, but I really loved it.”

Williams spent the next 18 years with The Savoy Group, during which he served as Premier Sous Chef at Claridge’s alongside Mario Lesnik. “In essence, haute cuisine is what I’m all about – the finest ingredients, the finest cooking techniques and the finest delivery so that the customer has a beautiful experience; it’s as simple as that,” he explains. “When I joined Claridge’s, I suddenly had these luxury

From South Shields to The Ritz, John Williams pays homage to Auguste Escoffier with his Michelin-starred haute cuisine.
SERVICE 031
Words: Eleanor Howard • Photography: Courtsey of The Ritz
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ingredients at my fingertips, from tins of caviar to wild salmon. That’s when I said to myself, I will only work in these kinds of hotels – the grand dames of London.

Knowing the calibre of hotels in which he wanted to work, Williams did a brief stint as Executive Chef at The Berkeley, though the dream was always to return to Claridge’s in the number one spot. A natural storyteller, he recalls: “I was sitting in the office when the phone rang and the Managing Director said, ‘I want you to come home to Claridge’s as Executive Chef’. I started to cry. I’ll never forget it.”

During this time, The Ritz was firmly on his radar with several offers coming in over the years, but the timing was never right. That was, until 2004 when he was appointed Executive Chef at the Mayfair institution, bringing three decades of hospitality experience to the venerated kitchens.

His first order of business was to take a year – “you need a full 12 months to witness the seasonality and the peaks and troughs of the business” – before beginning to develop his culinary vision. “I’m a great admirer of César Ritz and Auguste Escoffier, so I went back to the beginning to determine how we could move forward.” For Williams, this meant looking to the venue’s chandeliers, marble columns and gilt bronze garlands for inspiration. “The dining room sets the stage for everything, from the food to the service,” he states. “So I sent the whole kitchen team, aged 17 to 60, upstairs to the restaurant and said ‘look around – do you think your food meets the standard of this room?’ to which they replied ‘no’ staring at the ceiling with mouths agape.”

And so he embarked on a culinary upgrade –something he is constantly working on – refining

everything from processes to presentation. One thing he was particularly keen to introduce was silver service. “I had this beautiful silver duck press from Claridge’s gathering dust in my office and I realised that a room like this would be the perfect setting for it,” he explains, adding that it took time to convince the front-of-house staff. “Once they got into the swing of it and could see the response from the guests, they became real peacocks. It’s been a privilege to watch them grow.”

So, how would he describe the culinary concept at The Ritz Restaurant, which has maintained a Michelin star since 2017? “I believe in classic evolutionary cuisine. It’s about taking old recipes for classic dishes and bringing them forward. When you stay with the

foundation of a dish but keep subtly evolving and refining a recipe, you can elevate it without losing its integrity,” he explains. “It actually took a long time for regular guests to recognise that we had freshened certain dishes up. By doing this, you’re constantly pushing yourself to be better.” Seasonality also plays a pivotal role in the menu’s continual evolution. “We used to change the menu four times a year but I put a stop to that because the British season just doesn’t last that long. As soon as I get a call from the supplier that an ingredient is in, it goes on the menu. It means guests are getting something of the moment.”

In addition to an à la carte menu, the restaurant currently offers two tasting menus that include several of Williams’ signature creations. When we meet, the seven-course Epicurean Journey menu is a celebration of summer and the sea, with native lobster, Cornish sea bass and langoustine taking centre stage. The latter forms part of the Langoustine à la Nage and Bronze Fennel, a dish that Williams has been cooking for more than 30 years as it reminds him of his childhood, sucking out the sweet meat from the prawn claws his father would bring home after a hard day’s work on the water.

There’s also a dedicated Arts de la Table section on the menu comprising two classic dishes: Hay-Aged Bresse Duck served with apricot and lavender, and Beef Wellington accompanied by Hen of the Wood and Périgord Truffle, though these dishes will change throughout the year. And the tableside service isn’t just limited to main courses; ooh’s and ah’s are audible around the room as guests are served Crêpe Suzette – a legendary dish created by Henri Carpentier in 1895 whilst preparing a dessert for the future King Edward VII of England. He’s certainly

033 SERVICE
“The Ritz is somewhere I’ve always felt comfortable because I was given the freedom to become the chef I am today.”
A Dorset crab tartlet with almond and fennel is accompanied by a delicate shellfish-infused tuile

not wrong, silver service adds an experiential element to the dining experience.

Reflecting on his hopes for the future, Williams says: “I want the restaurant to be the best it can be, and for the brigade to be recognised for that. I’m now the guiding force and have some superb young talent in my kitchen who are the future kingpins of London,” he boasts, looking out at the team busy preparing for the dinner service outside his office. “It’s important to have ambitious young people pushing you. I’m giving them the knowledge and driving them to lift themselves. I’m very proud of what they have achieved because they learned it here at The Ritz.”

With a plethora of new luxury hotels set to welcome guests to the capital imminently, The Ritz has got one eye on the competition and the other on the future. Under new ownership, the hotel is currently two years into a £300 million refurbishment project that will see the Grade II*-listed building’s exterior and interior given a refresh, as well as the introduction of leisure

facilities, additional guestrooms, and most importantly for Williams, another restaurant and bar. Though the concept is still under development, Williams is steadfast in what he believes the venue shouldn’t be. “It won’t be a brasserie,” he declares, expressing a distaste for the often-misused appellation. “Though I do see it as something more casual, where our guests won’t have to follow a strict dress code of wearing a shirt and tie,” he explains. “I will also be aiming for predominantly British produce, without a doubt. So a simplified concept focusing on the quality of a product, the specification and heritage.”

He concludes: “The Ritz is somewhere I’ve always felt comfortable because I was given the freedom to become the chef I am today. There are two things that you have to do to achieve that level of trust. You have to look after the business and you have to look after the guests - to make people happy with your hospitality and your cooking. If you do those two things, you will earn freedom.”

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“When you stay with the foundation of a dish but keep subtly evolving and refining a recipe, you can elevate it without losing its integrity.”
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PROFILE

As a hospitality consultant for luxury hotels, restaurants and bars, Anna Sebastian programmes F&B spaces from a creative and strategic angle. Her experience as Bar Manager at The Savoy’s Beaufort Bar and Artesian at The Langham, both in London, stand her in good stead to advise on menu development, service training and recruitment whilst helping to create a healthy workplace culture by focusing on equality, diversity, sustainability and education.

Current Clients: Raffles London at The Old War Office; The Savoy, a Fairmont Hotel; and Adam Handling Restaurant Group

Celebrate Her

After almost 15 years heading up London’s most iconic bars, Anna Sebastian is using her experience to help others as an F&B consultant.

Words: Eleanor Howard

From management and marketing to mixology and cheffing, the variety of roles in the hospitality industry is growing at a rapid rate, and the routes to get there are just as diverse. No one knows this better than bar manager-turned-consultant Anna Sebastian.

MILITARY TO MIXOLOGY

“As with a lot of people, it wasn’t something I planned to do,” she begins. “When I was at school, it wasn’t even a conversation or a viable career option. So I actually completed my military training and joined the army, but was medically discharged and ended up handing out flyers for a nightclub in Leicester Square.”

From there, she took various jobs in nightclubs across London, taking on a range of different roles from working the door and managing guest lists to eventually working behind the bar. After a brief stint working in food and beverage PR, she began to feel the irresistible pull back to the trenches and so took her chances applying for a host position at The Savoy’s American Bar ahead of its grand reopening in 2010. The risk paid off, and Sebastian ended up spending the next seven years leading the front-of-house teams at both The American Bar and Beaufort Bar, as well as in the F&B communications department. “That was when my perception changed and I really started to understand what hospitality is,” she

continues. With a taste for luxury hotel bars, she then set her sights on The Langham’s Artesian, where she played a pivotal role in resurrecting the bar’s profile, resulting in a listing in The World’s 50 Best Bars.

Though proud of the accolade, Sebastian is a firm believer that it’s the people that make the profession. “Every job and the people you work with are going to shape you in some way.

The Savoy and Artesian made me aware that hospitality is so much more than just putting a drink on the table or a place to sleep for the night, especially at these iconic hotels,” reveals Sebastian. “We’re not saving lives, but we get the opportunity to make a difference to someone’s day. We’re there for the celebrations, the breakups, the make-ups, you see families grow and develop over generations. To be part of something like that, it’s so much more than the drink or the plate of food – its the overall package.”

GET WITH THE PROGRAMME

But all good things must come to an end and after almost 20 years working in service, Sebastian made the tough decision to call time on her life in the comfort of a major group and go it alone. “I loved Artesian and I loved The Langham, but I was at the point where I’d given everything to the role and taken everything from it,” she concedes. “It was also a really challenging time coming

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out of Covid, there was little career progression; people just felt lucky to have a job, let alone be concerned about promotion.”

Instead, she decided to put all of her first-hand experience, knowledge and expertise to good use as an F&B hospitality consultant. “There are a lot of consultants out there offering the same thing, so it’s about finding your niche and using your connections,” she explains. “Your network is your net worth. The value of the people around you is so important; you never know what a conversation might lead to.”

Specialising in bar and brand consultancy within the luxury sector, Sebastian’s services branch across three pillars, the first being brand PR, marketing and positioning. This involves establishing how a venue wants to be perceived within the industry and creating an identity, for which her insider on-trade knowledge is invaluable. The second pillar is commercial collaborations, partnerships and tender deals. “I’ll work with a venue and the procurement team to secure the best brand partnerships,” she explains. “For example, approaching a brand to be a house-pour and asking what support they can offer, breaking it down into a marketing budget, activations and retros.” The final pillar is what Sebastian refers to as creative curation. This encompasses the whole process of opening a venue, from concept to menu development,

recruitment and service training. “Having worked in hospitality for so long, as soon as I enter a space, my brain naturally analyses everything from the service to the lighting and music,” she notes.

Since starting her own business in early 2022, Sebastian has built a strong portfolio of clients including Adam Handling Restaurant Group; The Savoy, with whom she recently worked to hire new Head Bartender Chelsie Bailey and launch The American Bar Journal menu; and the soonto-open Raffles London at The Old War Office. Amongst the hotel’s eagerly anticipated F&B line-up – which includes Mauro Colagreco, Paper Moon and Pillar Kitchen – are two bars that Sebastian has been heavily involved with. Not only did she work with external design teams to conceptualise and produce bar menus for each, she also hired a core management team, assisted with line-level colleague hires and set up all OS&E including glassware, crockery and tableware. Most impressively, she lead the negotation between Accor, Raffles and multiple spirit and mixer brand partners for the hotel, resulting in a tender deal package worth £280k.

CELEBRATE HER

When Sebastian is not consulting, she spends her time running Celebrate Her, a not-for-profit organisation designed to elevate and financially

support women in the hospitality industry. In addition to building a community through education and connection, the platform’s endgoal is to give out financial grants to women in hospitality to benefit their careers.

The idea was born during her time at Artesian, when she organised a one-off guest shift with female bartenders from around the world. “Diversity and equality within the workplace is important,” she states. “There’s data to back up the idea that having a diverse workforce is more profitable for the business. Research shows that over the age of 30, the number of women working within the hospitality industry drops from 65% to 25%.”

So, what steps can restaurants and bars take to rectify this? “It’s about making the workplace a safe and welcoming environment for everyone, however they identify,” she explains. “For example, we need to work on having genderneutral uniforms. It wasn’t that long ago that it was written into the dress code that women had to wear high heels at work. A lot of companies also use gendered language in their recruitment materials. I always tell people to go through their job descriptions and question whether it sounds different to a man or a woman? Ultimately, it’s about how you speak and what you’re projecting out into the world. The hospitality industry is a work in progress.”

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Thirteen Chateau Denmark

LONDON

Words: Cara Rogers

Photography: © Mel Yates

Soho has no shortage of edgy F&B spots, but the latest additions to Chateau Denmark are right at home on the iconic Denmark Street. Known for attracting musicians and creatives to its multitude of music shops, live venues and tattoo parlours, the strip provides the ideal backdrop for Thirteen, a reimagined take on the traditional hotel bar.

Operated by CAW Ventures’ Carrie Wicks and Alan Petrie, the new venue finds a home within 1-3 Denmark Street, one of several buildings that make up the dispersed hotel. Thirteen’s dramatic design flourishes and a curated music playlist captures the spirit of the neighbourhood, welcoming guests into a theatrical Baroque playground. Down below, those in the know will also find underground haunt dial8.

IN A BITE

Operator: CAW Ventures

Developer: Consolidated Developments

Interior Design: Grapes Design

Uniform Design: Fashionizer www.chateaudenmark.com

With interiors by London-based Grapes Design, both spaces take a maximalist approach; while dial8 is intimate and discreet, Thirteen is bold and energetic, bringing a distinct kind of theatre to Soho through texture, fabric and finish. Dramatic touches like sweeping curtains

in a rich red velvet, an eclectic collection of jewel-toned furniture, and feature lighting composed of intertwining bronze dragons accompany a series of hand-selected artwork that draws on the neighbourhood’s creative history, including a large-scale print of Damien Frost’s Soho Tableaux.

Taking cues from the location’s penchant for excess, Thirteen serves an extensive range of spirits, from rare mezcals to Scotch whisky, alongside new takes on classic libations. Cocktail names honour the music legends that have flocked to the street over the years, from Morning Fury, a non-alcoholic aperitif that ironically takes influence from the Sex Pistols’ documentary The Filth & The Fury, to Major Tom, a gin and tonic twist served in a highball with lemongrass – a nod to David Bowie’s Space Oddity. With Denmark Street’s lore dating back to the likes of Charlie Chaplin and Bob Marley, Chateau Denmark’s newly-opened bars promise to bring a flamboyant touch of theatre to the hotel’s F&B offering.

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Il Ristorante –Niko Romito Bulgari

TOKYO

Words: Eleanor Howard

Photography: Courtesy of Bulgari Hotels & Resorts

Bulgari Hotels & Resorts has teamed up with Michelin-starred chef Niko Romito to bring a taste of Italy to Japan’s capital.

Located on the 40th floor, overlooking Tokyo Station and the Imperial Palace Gardens, Il Ristorante Niko Romito has been designed by ACPV Architects, the Milan-based studio responsible for a number of Bulgari hotels. “In each hotel, there is a strong will to blend the brand’s Italian heritage with local culture in a harmonious way,” explains Roberto Mariani, Senior Project Director at ACPV Architects. “This was particularly challenging here because Italian and Japanese cultures are very different. We took the best of both and created something unique that is rooted in both worlds.”

IN A BITE

Owner: LVMH

Operator: Bulgari Hotels & Resorts

Architecture and Interior Design:

ACPV Architects

Executive Chef: Niko Romito www.bulgarihotels.com

The 90-cover restaurant occupies an elongated space framed by a wooden curved ceiling, whose shape recalls the traditional Japanese temples seen across the city. Walls cast in saffron hues are contrasted by marble dining tables as well as a range of seating that embodies Italian craftmanship.

Columns finished in mesh metal with a delicate herringbone pattern bring to mind authentic tatami mats and Nishijin silk, while at the rear of the restaurant, Japanese sliding doors open to the private dining room. A 1950s Gio Ponti table and glass lanterns hand-blown in Murano complete the look. Mariani adds: “The continuous references to the Italian and Japanese traditions, such as the lanterns and the shape of the ceiling, create a familiar yet welcoming environment for both globetrotters and the local community.”

Reflecting the Italy-meets-Japan interiors, Romito’s menu features signature Il Ristorante dishes, such as Cotoletta alla Milanese (milkfed veal Milanese style). There’s a wealth of new creations inspired by the location too, including Uovo in camicia, asparagi, caviale e crema di patate – an airy potato cream hiding a soft egg and green asparagus, perfumed with subtle notes of tarragon and topped with caviar. The fusion cuisine is complemented by a rich wine list sourced entirely from Italy.

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www.impulseenterprises.com | P: +1 954 957 9917 | F: +1 954 957 9902 | info@impulseenterprises.com Form meets function on your tabletop. From barware to banquets, poolside and beyond. We’ve got your bases covered - in colourful style.

Rothay Manor

Words: Matt Turner

Photography: Courtesy of Rothay Manor IN A

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Owner: Jamie and Jenna Shail

Interior Design: Dynargh Design

Head Chef: Daniel McGeorge www.rothaymanor.co.uk

Lake District hotel Rothay Manor has introduced a new menu inspired by Head Chef Dan McGeorge’s recent trip to Japan, where he previously worked with Michelinstar chefs. “We’ve taken a Japanese approach to the incredible fresh produce and seasonal ingredients we have on our doorstep here in Cumbria,” explains McGeorge. “In Japan there is a real focus on purity of flavour – they infuse stocks with kombu for several hours, not minutes.” There’s also a distinct Scandinavian influence, similarly inspired by a sabbatical to Studio restaurant in Copenhagen. “We also apply Scandinavian principles of pickling and fermentation to locally abundant plants and fruit such as garlic, strawberries and capers.”

Pre-dinner, guests are invited to peruse the menu in the elegant lounge, where cocktails and nibbles whet the appetite for the fusion of local and international flavours to come. Not Quite PG Tips, for instance, combines Lancashire’s cucumber and rose gin with saké, Cherry Heering and Jing assam tea.

The fusion of Cumbrian produce with Nordic techniques and Nipponese ingredients may seem an unlikely one but it makes perfect sense on the palate, elevating dishes with unexpected yet complementary flavours. A venison tartare is dressed in a kombu gel and accented with pops of sweet-sourness from redcurrants and kumquat, while veal sweetbreads come with a homemade XO sauce and Chinese cabbage. Mains allow Cumbria’s rich bounty to take centrestage though still nod towards McGeorge’s travels. Seared duck breast with beetroot and blackberry carries a scent of the pine forest. Hake with hispi sits in a dashi broth, with a whisper of whey giving it an umami-infused milkiness. Something of a signature dish for McGeorge is the chawanmushi served between courses –a Japanese set custard which he matches with cauliflower, truffle and pickled onion. Here the sommelier recommends a saké – Keigetsu ‘Aikawahomare’ Yamahai Junmai 58 – served warm. Another unexpected combo to find in Ambleside, but one that works.

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LAKE DISTRICT

NORDIC IRON

Nordic history was written in iron and wood, molded in the wilderness, among dense forests, tundra and rough seas. These features of strength and resistance combined with a practical spirit are present in the shape and colors of the Nordic Iron collection, ready to conquer any table with the requirements of functionality, style and sobriety.

La Mar Atlantis The Royal

DUBAI

Words: Eleanor Howard

Photography:

Atlantis The Royal made a splash on the shores of The Palm’s East Crescent earlier this year, with an impressive F&B line-up spanning 17 venues.

Amongst them, La Mar by Gastón Acurio marks the Peruvian restaurant’s first outpost in the Middle East featuring interiors by New Yorkbased design studio Jeffrey Beers International. “Bringing the core essence of the La Mar brand to Atlantis The Royal challenged us to design an elegantly casual and energetic restaurant that would live harmoniously with the resort,” explains Tim Rooney, the firm’s Principal.

“We really wanted to create a restaurant full of playfulness, energy and activity that acts as a canvas to showcase the colours and patterns of the La Mar cuisine,” continues Rooney, referencing the vibrant tiling and authentic wall hangings. “Bright vivid colours introduced as accents throughout and featured in the array of handcrafted artistic installations bring a sense of playfulness and joy.”

IN A BITE

Owner / Operator: Kerzner International

Architecture: Kohn Pederson Fox

Interior Design: Jeffrey Beers International

Executive Chef: Gastón Acurio www.atlantis.com

Oxidised copper doors akin to those found in traditional Peruvian temples lead to the main dining space, where interiors are characterised by oak, basalt, and handcrafted teal ceramic tiles. A display of serving dishes shaped and painted to mimic Peruvian fishing boats create a colourful backdrop to the Ceviche Bar, while a chalkboard display overhead recalls the original beachside ceviche stand that inspired Acurio to launch the La Mar brand.

The Dubai venue offers the brand’s signature Peruvian cuisine with dishes that include classic ceviches, tiraditos and freshly grilled anticucho. The cocktail menu is built around Pisco – the national drink of Peru – and goes beyond the classic Pisco Sour to feature a dozen specialised cocktails including the Chilcano with Pisco, ginger beer, lime juice and angostura bitters.

“The menu developed by Chef Gaston and his team is full of colour, texture and whimsy,” notes Rooney. “It was central to our design concept that these same aesthetic attributes heavily influence the design in a way that complements the cuisine.”

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© Brandon Barré
COLLECTION www.costanovaprofessional.com friso

Octant SANTIAGO

Located in Portugal’s Alentejo region – a vast stretch of coastline and countryside that is gaining an international reputation for the unpretentious qualities of its cuisine –Octant Santiago is a hotel where the kitchen is the heart and soul of the operation.

À Terra features a large open kitchen, where each day begins with a bountiful spread of local produce artfully displayed on the counter –cheeses, charcuterie, honeys and preserves, the aroma of freshly baked bread wafting from the wood-fired oven. And no Portuguese breakfast would be complete without pastéis de nata, those flaky flavour-bombs of pastry-encased custard, washed down with strong coffee.

IN A BITE

Operator: Discovery Hotel Management

Head Chef: Luis Batalha www.santiago.octanthotels.com

For lunch and dinner, Head Chef Luís Batalha orchestrates a menu of traditional homely fare given an elevated twist. Meats and fish are simply grilled over charcoal in a Josper oven, or when the weather allows, at an Ofyr outdoor cooking station. Many dishes are designed for sharing – arroz de polvo (octopus rice), cocaria (a stew of pork and chickpeas traditionally

cooked in clay pots for cork farmers) or cabrito assado (slow-roasted kid goat).

The pace of life in Santiago do Cacem is slow, as are many of the cooking techniques, with several of the dishes needing a day’s notice. This was once one of the poorest parts of Europe and its recipes reflect a cucina povera ethic of simplicity, thrift and flavour best embodied in humble dishes such as breads and hearty stews. Chef Dona Hortense looks more likely to be found cooking in a traditional family home than behind a hotel restaurant pass, but brings an experienced eye to the execution of her timehonoured Alentejan recipes, served on rustic Costa Nova tableware.

A range of educational culinary experiences are on offer via the hotel’s Cooking Academy – Supper took a trip to the local market with General Manager João Carapinha, to source freshly caught fish for a caldeirada de peixe –the fish simply layered with tomatoes, onions, garlic, peppers and potatoes and left to simmer on the stove in time for a late, lazy lunch.

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Words: Matt Turner Photography: © Telmo Miller

Butterfly Pâtisserie Hôtel de Crillon

PARIS

Rosewood’s gourmet pastry shop makes its European debut, where Tristan Auer’s interiors are as picturesque as the pastries.

When Rosewood Hong Kong opened its doors in 2019, it dazzled with its gourmet pastry counter, Butterfly Pâtisserie. Inspired by a jewellery atelier, the treasure trove of tempting confections garnered attention for its range of chocolates, seasonal cakes, flaky pastries and desserts, all presented in shapes and colours inspired by Damien Hirst’s iconic butterfly artworks that grace the walls of the adjacent Butterfly Room.

Riding high on its success in Hong Kong, Butterfly Pâtisserie has since spread its wings to other Rosewood properties across Asia, from Guangzhou and Beijing. Now the concept has landed in Europe with a new outpost at Hôtel de Crillon, A Rosewood Hotel. The 18th century Palace opted to replace a former souvenir shop, which benefits from a corner spot overlooking the Place de la Concorde, introducing a gourmet cake shop as one of several new additions to the property’s F&B offering.

To put a Parisian spin on the sweet treats, Rosewood turned to resident Executive Pastry Chef Matthieu Carlin. Together with his team, Chef Carlin has crafted a comprehensive takeaway menu of desserts comprising millefeuilles, tarts, fingers, flans, chocolate, biscuits, brioches and cakes, with fruit being a common ingredient that runs throughout.

“Our goal was to offer a diverse range of confections, from classical French pastries

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Words: Eleanor Howard • Photography: © Virginie Garnier (unless otherwise stated)

such as millefeuille and Parisian flan to original and creative new concepts like the Rhubarb Tart,” explains Carlin.“One of my priorities is to work with what nature gives us. I love to create innovative pastries with florals and citrus flavours, as seen in the milk chocolate tart with jasmine flowers.”

Amongst the Lemon Meringue Tart and Apricot Cheesecake, a standout creation is the marbled flan. “The Flan Marbré is inspired by the classic French vanilla flan, but with a touch of originality thanks to a crunchy hazelnut praline base and a mix of vanilla and chocolate to create the marble effect. It is one of the most appreciated pastries by clients for its melt-inthe-mouth texture.”

Such delicate desserts deserve an equally decadent display. Envisioned by Paris-based interior designer Tristan Auer, a long-term collaborator of the hotel who worked on both the Palace’s €200 million renovations six years ago and the new brasserie Nonos, the gourmet cake shop exudes elegance. Windows looking

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out onto Rue Boissy-d’Anglas are framed by softly-lit display cases sure to lure in passersby. Inside, white marble counters feature mirrored panels that open up the space, while flooring is adorned with gold leaf pâte de verre glass, marble and wooden tiling.

While Carlin’s pastries can be taken togo in elegant black and white boxes secured with a ribbon, much like a jewel in its case, customers also have the option of dining in The Butterfly Room. Also designed by Auer, it is an intimate space characterised by rich textures to complement the desserts on offer. “Gourmandise was my design direction, so everything was created to echo the extreme pleasure of dégustation,” explains Auer, referencing the French term for the appreciation of good food. “My goal was to bring an elegant, feminine feeling to this room.”

To establish a cocooning atmosphere within the boudoir-style room, Auer has lined the walls with a sepia-toned fabric emblazoned with an intricate pattern of trees, flowers and birds,

which neatly aligns with the brand’s signature butterfly motif, whilst also soundproofing the space. Above, the recessed papyrus ceiling has been stained to evoke the rich hue of chocolate. A continuation of the patisserie, white marble tabletops are accompanied by enveloping armchairs and sofas upholstered in cream and burnt red boucle, and accented by gold detailing.

Despite being familiar with property, Auer faced new challenges when designing Butterfly Room. “The architecture was not easy to work with but interior design brings a touch of magic,” he reveals. “I pay attention to all the senses, not only visual, to be receptive to the celebration of taste. I played with contrasting colours to create height, reflection with natural mirrors to create depth.”

Attention to detail, both with the interiors and culinary concept, is key to the success of Butterfly Patisserie’s European debut, as Carlin concludes: “Butterfly Room is a true showcase of flavours; a boudoir where you want to linger and not feel guilty about enjoying a sweet treat.”

IN A BITE

Operator: Rosewood Hotels & Resorts

Architecture: Richard Martinet

Interior Design: Tristan Auer

Executive Pastry Chef: Matthieu Carlin

F&B Director: Pierre Helbecque

Bar Manager: Kevin Rigault

Head Sommelier: Xavier Thuizat www.rosewoodhotels.com

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© Amaury Laparra

Timelessly elegant, simple and beautiful.

Moxy and AC Hotels

LOS ANGELES

Lightstone brings together the creative minds of Yabu Pushelberg and LA-based Houston Hospitality to craft a hub of drinking, dining and entertainment in Downtown LA.

Abundant in its restaurants, bars and clubs, Downtown LA isn’t the easiest place to make a mark on the hospitality landscape, necessitating an approach to new openings that satiates, inspires and surprises both visitors and locals alike. Yet, the existence of a strong F&B scene hasn’t deterred Lightstone, the developer behind Moxy and AC Hotel Downtown Los Angeles. The dual-branded project brings together the two brands in a sweet synthesis that makes for surprises at every turn; Moxy is cool, vibrant and lively in design and energy, while its AC partner brings a layer of calm through soothing spaces.

Despite their contrasting characters, the two are united through shared F&B spaces, with guests able to move freely between them depending on their mood. For Lightstone, which has developed hotels in New York, Miami and Philadelphia, the venture represents a fresh approach. “No-one has developed a dual-branded project like this before,” says Mitchell Hochberg, President of Lightstone. “Other dual-branded projects tend to be two hotels on top of one another that don’t relate and interpolate. They coexist but they don’t really cooperate.”

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Words: Cara Rogers • Photography: Courtesy of Marriott International (unless otherwise stated)
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© Michael Mundy
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Central to the LA development are its F&B venues, which bridge the gap between the two hotels, enhancing the guest experience through their versatility

Central to the LA development are its food and beverage venues, which bridge the gap between the two hotels, enhancing the guest experience through their versatility. F&B options include the edgy Bar Moxy, a spot for drinks and small plates, and Aussieinspired Bluestone Lane Café, both found at street level. Taking the lift up to the 34th floor, guests are able to recline in the chic AC Bar & Lounge, or head to La Lo La Rooftop to dine on tapas and cocktails with views of the Hollywood Hills. Perhaps the most anticipated element of the hotel’s F&B is the soon-to-open Level 8, a diverse, multi-experience venue brought to life by LA-based Houston Hospitality.

“Part of our proposal is that we give the traveller activated public spaces,” says Hochberg. “We compensate for the fact that guestrooms are slightly smaller by enhancing the food and beverage options. Our guests, particularly in Moxy, want to be social, so that was a natural step.”

Taking into account the guest profiles of each brand, he continues: “Take the typical AC guest, that may be somebody who’s looking for a more serene stay and is comfortable in the AC lounge. But, on Saturday night they can take advantage of the lively energy at Bar Moxy, before going back to the AC Hotel.”

Both hotels – including guestrooms and four of the F&B spaces – have been designed by Yabu Pushelberg. The fluidity between spaces is an asset to the experience, with the venues able to accommodate guests through different occasions and desires, catering to business and leisure travellers, couples and friendships groups, by day and night.

Bar Moxy, with its roadside gas station-inspired décor, functions just as well as a spot for a midafternoon drink as for a moody dinner, while La Lo

La Rooftop, adorned with foliage and neutral-toned armchairs, is equally suited to both an al fresco breakfast and a glamorous LA night out. Fluidity, diversity and inclusivity characterise these spaces, intentionally designed as such by Yabu Pushelberg, who explain that the hotel “was a unique opportunity to create two parallel ways of experiencing Los Angeles in style and spirit.”

For Lightstone, Yabu Pushelberg was a natural choice, following their previous collaborations on the likes of Moxy Times Square and Moxy Chelsea. “Our longstanding relationship with Yabu Pushelberg has been key to the success of the property,” says Hochberg. “It shows how a collaboration between a developer and a design firm can elevate a project. We trust each other, we embrace each other’s visions –without that type of close collaboration and trust, it would never have happened.”

For Level 8 however, Hochberg wanted a local influence, and so brought in Mark and Jonnie Houston of Houston Hospitality, LA hospitality veterans with a litany of speakeasies, bars and nightclubs under their belts. “It was very important to us to work with somebody with local roots, both to understand the community and to push boundaries,” he explains. “At first Mark and Jonnie were apprehensive about working with us – their venues are small, quirky and super-cool, so approaching them with a 700-key hotel project was a big change for them.”

Making food and beverage a central tenet of the hotels’ offerings was also a bold move for Lightstone. “There was some conversation around whether to focus so much on food and beverage, given the city’s existing offerings. But we wanted the food and beverage to be a big part of the guest experience,”

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© Michael Kleinberg © Undisclosable Inc

explains Hochberg. “We asked ourselves whether we wanted one very large venue or something different,” he says. “We felt that most groups would build a single large venue so we decided to do something more experiential and take guest on a journey of discovery.”

In the same vein as Magic Hour on the rooftop of Moxy Times Square – described as an urban amusement park – Level 8 is a space brimming with a theatrical energy, creativity and playfulness. Bringing in the Houston Brothers – who admit on Supper’s tour that they have “crazy minds” and often “have to be reeled back in” – has resulted in an entire floor dedicated to food, beverage and entertainment, with each dining concept intertwined with an often outlandish entertainment experience. “When Mitch first approached us, we told him to give us two weeks to think about it, during which we analysed the floor space and dreamt up these eight concepts,” the brothers explain. “Mitch loved it so we said let’s do it.”

Dining options range from French Teppanyaki to a champagne oyster bar, South American grill to a taco truck on the outdoor terrace (carefully transported up by crane, no less). Determined to create a memorable space, the brothers have dreamt up a plethora of design concepts to make a mark on guests as they transition from room to room. AI projection mapping makes an impact at the entrance, and a walk-through fireplace – made from water vapour, rather than actual

flames – guides guests from one space to another. Other zany features include an entire wall made up of 700 lucky cats, a rotating carousel bar made from liquor risers and tropical tiki cabanas on the terrace. Not content with simply serving up food and drinks, additional entertainment comes by the bucketload in an effort to tantalise all of the senses. Silhouette dancers are set to reside behind a set of peek-a-boo windows in bar Mr Wanderlust, Grammy awardwinning musician William Close will play a harp that stretches across Lucky Mizu’s ceiling, while a wrestling ring will emerge from above on the hour at church-themed nightclub, Sinners y Santos – a space accessed through a booth where guests can confess their sins, naturally.

The process of bringing Level 8 to life is summed up in an allegorical tale from the Houston Brothers: “The entrances into one of the rooms is a waterfall, and the first time Mark and I dreamt this up everyone said ‘you’re crazy, you can’t do this’, but having to figure out how to do it was part of the charm and the excitement”. Indeed, this is a sentiment firmly echoed by Hochberg: “At Lightstone, we always seem to gravitate towards the things that are a little more difficult. We like the challenge, and typically when things are difficult, fewer people do it. If you have the perseverance to follow it through, then you can really stand out.”

IN A BITE

Owner: Lightstone

Operator: Marriott International

Architecture: Gensler

Interior Design: Yabu Pushelberg

F&B Operator: Houston Hospitality (Level 8) www.marriott.com

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The soon-to-open Level 8 is a multiexperience venue, where dining options range from a taco truck to a champagne oyster bar
© LFNCO
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La Chambre Bleue

Maison Delano

PARIS

Inspired by Picasso’s Blue Period, threeMichelin-starred chef Dani García breathes new life into an 18th-century mansion with a French-Andalusian dining experience.

Dani García has brought the Spanish sunshine to Paris. Or at least that’s how it feels when dining at his latest restaurant, La Chambre Bleue. Housed in the newly opened Maison Delano, the hotel is the second opening from the brand, which first launched in Miami back in 1995. After waiting this long to launch its second outpost, the group is creating a stir by opening a Spanish restaurant in a city so steeped in its own culinary tradition, not to mention recruiting one of Spain’s most decorated chefs to lead it. But the group was always determined to open a Spanish restaurant in Paris, and García always wanted to expand into France. Together, it was the perfect fit.

A painting by Pablo Picasso, arguably the most famous artist of the 20th century – who also happened to be from Malaga – gave García the starting point for his concept as well as the restaurant’s name. Around the time that Picasso moved to Paris at just 19 years old, he entered his famous Blue Period and painted La Chambre Bleue. But unlike the melancholy that is imbued in Picasso’s paintings, García has used the colour to create a sunny spot in the heart of Paris with the help of Lázaro Rosa-Violán Studio.

The restaurant has taken over the ground floor of

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Words: Nicola Leigh Stewart Photography: © Gaelle Le Boulicaut (unless otherwise stated)

La Chambre Bleue’s open kitchen is characterised by Andalusianstyle blue-and-white azulejos and a cubist-inspired ceramic fresco

Maison Delano and comprises a central open courtyard, indoor dining rooms, a bar and an open kitchen, decorated with Andalusian-style blue-and-white azulejos and a cubist-inspired ceramic fresco by ArtAntic L’Alcora. Inside the dining rooms, Lázaro Rosa-Violán Studio has respected the original architecture of the 18 th-century mansion. Wallpapered panels depicting a forest scene are complemented by the natural wood of traditional Haussman parquet flooring and bespoke chairs upholstered in an earthy shade of leather. The contrasting rattan armchairs, topped with blue and white toile de Jouy cushions by Pierre Frey, feel lighter and summery, pointing to the outdoor courtyard where Maison Delano encourages guests to gather for year-round al fresco dining to make this the beating heart of the hotel. There’s even a rain cover on-hand ready for when the weather is more Parisian, less Iberian.

On the menu, García has stayed true to his roots. Seafood-driven dishes are an ode to the shores of Andalusia and serve up an authentic

and delicious taste of Spain. The threeMichelin-starred chef has tapped into his own longstanding network of producers to source the best seafood from the Spanish shores, as well from French coastal towns in order to work more locally. There’s fantastic variety – from shrimp and calamari to scallops and octopus, along with oysters, caviar and lobster from Brittany for a touch of luxury. But it’s the Andalusian tuna, one García’s favourites, that is the star, popping up in dishes throughout the menu and even has its own dedicated page, where guests can choose from different cuts and a trio of tuna tartares that showcases its freshness to the fullest.

Of course other Spanish classics also make an appearance, such as croquetas, acorn-fed Cinco Jotas jamón, and García’s many takes on his grandmother’s own paella recipe – octopus and red mullet are the most popular.

References to France come in an unexpected vegetarian form. Rather than the typical meatheavy French fare, there’s locally sourced

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Food Photography: © Adel Fecih

beetroot with Comté cheese, as well as endive salad with blue cheese cream, candied walnuts, Granny Smith apple and citrus vinaigrette. Further vegetarian and even vegan options are set to join the menu, which will also be adapted throughout the seasons.

And then it’s onto dessert – a real delight. Flan de Crème Royale au Caramel and Tout Chocolat (translated as Textures of Chocolate but literally, All Chocolate) are the more classic crowd-pleasers, but it’s the Fraîcheur d’Andalousie (Andalusian Freshness) that really stands out; a refreshing summer dessert of pistachio, oranges and mint tea sorbet, which nods to Andalusia’s Moorish history.

The Brioche en Cocotte – playfully named the Tipsy Cake in English – brings Spain and France together in the form of a homemade brioche served warm from the oven with a pouring of Crème de Jerez and topped with vanilla Bourbon ice-cream.

Given the strong Andalusian menu, and the fact that Spain has a long winemaking history

of its own to be proud of, the restaurant opened with a surprisingly French wine list, the thinking behind it being that when in France, most guests would want to sample French wines. However, after requests from clients, the team is working on adding more Spanish wines to the list. Not that the French bottles should be overlooked, La Chambre Bleue has favoured an interesting mix of small producers and some harder-tofind bottles from the larger ones.

The selection is complemented by La Chambre Bleue cocktail menu, a collection of ten signature concoctions, each named after a Picasso painting and inspired by the artist’s time in Paris; prepare for an absinthe–heavy ingredients list accompanied by French spirits such as Chartreuse. As the hotel expects that guests will order just one cocktail as an apéro before moving onto the wine list, the cocktails also come with more of a kick than those shaken and stirred in the Delano Bar, where you can sip on post-dinner drinks until 2am before retiring to one of the hotel’s luxury rooms above.

IN A BITE

Owner: Katara Hospitality

Operator: Ennismore, Grupo Dani Garcia

Interior Design: Lázaro Rosa-Violán Studio

Executive Chef: Dani Garcia

Head Chef: Rhys Allen

Bar Manager: Kevin Eteo Mba

Dinnerware: Studio Riviera

www.maisondelanoparis.com

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www.chictableware.com @chictableware Ostra.
elegance
Timeless

Rewilding Birch

For its second urban escape, Birch embarks on one of London’s largest rewilding projects, creating a habitat for local wildlife while fuelling a farm-to-fork F&B programme.

Words: Emma Love • Photography: © Adam Lynk

DINING

It’s a lesser-known fact that the town of Croydon on the outskirts of London is surrounded by green space. Despite being one of the largest commercial districts in Greater London, the borough is actually home to 120 parks and open areas, including the 200-acre Selsdon Wood Nature Reserve. It’s in this vicinity that Birch has opened its second outpost –the original is in Cheshunt, Hertfordshire – within a remodelled 19th-century, gothic-style mansion set on its own 200 acres. The lifestyle brand has turned what was once a manicured golf course into one of the capital’s largest rewilding projects, spearheaded by designer, maker and environmentalist Sebastian Cox.

When Cox first visited the site at the end of 2021 –after originally being approached to make the hotel’s furniture using wood from the estate – he suggested a far greater project. “The only way you can responsibly extract a material from the landscape to make furniture is to have a tree management plan,” explains Cox, who manages his own woodland in Kent and has written a manifesto about reshaping the countryside to meet both human demands and the needs of native wildlife. “People think of Britain as a green and pleasant land but it is one of the most nature-depleted countries on the planet, with a highly human-altered landscape. My definition of rewilding is recognising that nature can look after itself. To be able to implement the ideas from the manifesto is unbelievably dreamy.”

The first step, he recalls, was simply to stop mowing and see what happened. He also commissioned a baseline ecological survey to assess the soil, hired a landscape architect and joined forces with farmer-turned-ecologist Derek Gow – known for reintroducing beavers to the UK. “I wanted to make

sure that anything we did here was totally credible and properly done,” says Cox, who has plans to bring in low numbers of Sussex cattle, Exmoor ponies and Tamworth pigs. “If the animals weren’t here, in about 20 to 30 years this whole site would be woodland. The idea is that these herbivores find their own forage. In doing so, and in moving around, they distribute seeds and turn the soil. They become the managers of the landscape, keeping it as scrubland, which is essential for wildlife.” The hope is that endangered species native to this part of England, such as dormice, nightjars and nightingales, will return once their habitats are restored.

It’s not just animals foraging on the land but the kitchen team too, which is headed up by chef Lee Westcott. He oversees all-day brasserie Vervain and signature restaurant Elodie, where the five-course British seasonal tasting menu is informed by what’s found in the wild and grown in the kitchen garden. “We’ve already foraged so much valuable produce,” reveals Westcott, who was previously Head Chef at Michelin-starred Pensons on the Netherwood Estate, where much of the produce was foraged and farmed onsite. “The whole point of foraging is to process and store ingredients for the months ahead, so we’ve picked cherry blossom for a dessert syrup; turned wild garlic seeds into capers for snacks; and made fig leaves into oils.”

For Cox, this idea of wild nature versus food production is particularly interesting. “Often in the UK, rewilding involves taking land out of agricultural use and allowing it to be used for nature recovery,” he says. “We could farm the whole 200 acres and be selfsufficient but we’ve decided not to do that; instead,

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we’re growing as much as we can to supplement the kitchen, whilst also making sure that the available forage feeds the animals driving the eco-systems.” So far, the only species that has been a problem is the three-cornered leek. “For Sebastian it’s invasive, but for us in the kitchen it’s delicious,” notes Westcott. “We’ve harvested as much as possible and fermented it for a lamb dish.”

In contrast to the wilder parts of the estate, land closest to the hotel is being treated like a medieval garden. “What that means is that you have useful plants, such as dye plants for workshops, and medicinal plants that are very closely connected to their wild relatives,” explains Cox. “Even the trees planted at the front to soften the car park are fruit trees. Everything has a function, either for human need or wildlife, or ideally both.” This zone is also where the polytunnels and kitchen garden can be found, both looked after by former fashion designer, now head grower Hayley Caine. “I came up with the idea of focusing

on perennial vegetables as much as possible, which are great for minimal soil disturbance and encouraging microbial flora,” she says, of her no-dig composting techniques.

Westcott also likes to “elevate vegetables and make them the star of the show”, so the pair are working together to develop a seasonal growing calendar. The aim, he says, is to eventually supply Elodie with 20% of its produce. “I don’t want to buy from a supplier, it’s more fruitful to watch ingredients grow, then go out and pick them with my own hands – it’s the whole reason I wanted to join Birch,” he explains. “When you do that, you also see the different level of respect that chefs have for the product; there’s a duty to take care of it.” The menu at Vervain is a compilation of dishes that take cues from the estate and features freshly foraged ingredients as well as produce from the kitchen garden. The line-caught Cornish cod swims in a shellfish broth with barley, ropegrown mussels and summer courgettes, finished with threecornered leek oil, while the Herdwick shepherd’s

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“We’re growing as much as we can to supplement the kitchen, whilst also making sure that the available forage feeds the animals driving the eco-systems.”
SEBASTIAN COX
Visit us at Craster.com North Building Stand 6851

The menu at all-day brasserie Vervain takes cues from the estate, with freshly foraged ingredients and kitchen garden produce

pie features Berkswell mashed potato, new season peas and mint. Other highlights include the signature Birch salad followed by English trifle with white chocolate and rhubarb.

Guests are encouraged to engage with the land too. “It’s not about creating a nature reserve, it’s a cultural landscape,” continues Cox. “We know that Birch has a very urban audience so we’ve done as much as we can to make the outdoors an appealing place to be.”

Wooden benches are strategically placed to face focal points, sculptures will be dotted around and, from next year, the plan is for a dining experience in the woods with guest chefs.

Birch Selsdon is one of a number of UK hotels and places to stay choosing to leave land to nature. There’s also Elmore Court Estate in Gloucestershire, where a quarter of the 1,000acre estate has been given over to rewilding with guests sleeping in woodland treehouses overlooking wetlands. At Calcot Manor in the Cotswolds, a neighbouring 240-acre farm was turned into grassland and new woodland

planted as part of a wider rewilding initiative. And at Knepp in Sussex, perhaps one of the UK’s best known rewilding success stories, glampers spend their days on wildlife safaris spotting everything from butterflies and bumblebees to kingfishers and owls.

Similarly at Birch, programming is key. If the activities at Cheshunt are anything to go by, guests can expect various horticultural adventures and interactive cooking workshops. Following in the footsteps of its sister property, the Selsdon outpost will offer a range of activities that connect guests to the landscape. Bat walks and guided foraging trails hosted by rewilding organisation Citizen Zoo are on the agenda, with Cox himself also guiding select activities. “We’ll be finding wildflowers, learning basic birdsong and doing a bit of foraging,” he states. “It changes every two weeks because nature changes. What we’re doing is allowing the landscape to present itself. There are always things to see and do out there – that’s what makes it exciting.”

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Dolce Mozzarella di Bufala Alba The St Regis Vommuli

MALDIVES

Known for combining his Italian roots with oriental influences, Michelin-starred chef Francesco Apreda knows a thing or two about playing with sensory perceptions. A perfect example is his signature dish Dolce Mozzarella di Bufala, which at first appears as a generous dollop of the Italian delicacy, but is in fact a sweet surprise.

Served at Idylio by Apreda within The Pantheon Hotel in Rome, the dish recently made an appearance in the Maldives, where the chef took up a weekend residency at The St Regis Vommuli.

“Being Neapolitan, the idea comes from the desire to recreate the appearance of mozzarella by working with buffalo milk, added to yogurt and white chocolate,” explains Apreda. “The balance of

these ingredients is perfect in terms of sweetness, acidity and the degree of fat.”

To create the deceptive dessert, the three components are enclosed in a patina of buffalo milk; over the course of several hours, the yoghurt and white chocolate act as a natural thickener until the mixture takes on the consistency of buffalo mozzarella, resembling both the scent and appearance of its namesake. To serve, the sphere sits on a bed of lychee granita, spiced with sesame and Bengal pepper. The finishing touch comes with a sprinkling of basil leaves to maintain the illusion. Apreda concludes: “Customers are very surprised by this creation, because it looks, smells and feels like the real thing – but it’s sweet.”

SIGNATURE
© Edward Trzeciakiewicz

Zen Garden

Halkin Bar

Como The Halkin LONDON

Inspired by a recent trip to Indonesia, Ruben Briones – Executive Chef at Como The Halkin – is bringing a taste of Bali to Belgravia with a new afternoon tea menu that honours the cuisine served at the group’s sister resort.

The concept draws on recipes from Como Shambhala Estate’s cookbook, The Pleasure of Eating Well, which comprises enzyme-rich, healthy and delicious dishes designed to boost concentration and energy, balance blood sugar and cleanse the body from the inside out.

The alternative afternoon tea features a mix of sweet and savoury dishes, from spiced crispy prawns to wholemeal banana waffles. However the star of the show is Zen Garden, a sweet treat that mimics its namesake by replacing the rock, gravel and sand with fairtrade Belgian chocolate, Indonesian Calamansi fruit and Japanese matcha cake, all served on a square wooden board complete with its own mini rake.

“There are three different bites that each require a different technique, from steaming the cake and coating the chocolate in cocoa, to dehydrating the proteins to create an almost natural sugar rock,” explains Briones. The unique creation is the final mouthful of the afternoon tea experience and is an unexpected highlight. He concludes: “People don’t expect this dish, it is a delicate surprise at the end.”

SIGNATURE

A Star is (Re)born

One of London’s most famous bars celebrates the dawn of a new era with Chelsie Bailey at the helm.

Ijust wrote an American Bar cocktail menu,” says Chelsie Bailey, Head Bartender at The Savoy’s American Bar, to rapturous applause on a champagne-drenched evening in May. The hotel’s storied venue was celebrating the launch of not only its new menu, but the dawn of a new era, as Bailey introduced what her tenure at the helm of one of the most iconic bars in the world will look – and taste – like.

Flanked by Bar Manager Andrea di Chiara and The Savoy’s Managing Director and Regional Vice President Franck Arnold, Bailey introduced the audience to a menu that has been months in the making. Entitled The Savoy: American Bar Journal, it is made up of 15 new cocktails and serves as a modern-day homage to one of the bar’s most famous tenders, Harry Craddock, and his defining The Savoy Cocktail Book, a 1920s collection of over 700 cocktail recipes.

Fast-forward 130 years and Bailey, the bar’s 13th Head Bartender and the third woman to take the title, is redefining what The American Bar means to today’s audience. Having been an avid fan of Craddock’s book, which she bought for the first time 13 years ago, she explains that, had someone told her she would be in one of the industry’s most coveted roles, she “probably wouldn’t have believed it at all”.

It hasn’t been plain sailing in recent years, however. Despite the bar’s history, its iconic status around the world, and its scores of accolades, such as scooping World’s Best

Bar, Best International Hotel Bar, and Best International Bar Team at Tales of the Cocktail in 2018, the past five years has seen it struggling to retain staff, navigate a rocky reopening post-Covid and fall off many of the top bars listings.

But with the announcement of Bailey’s appointment in June 2022, the industry has spent the last 12 months waiting with bated breath to see what the Bristol-hailing bartender has up her white jacket sleeve.

FINAL PROOF

The Savoy: American Bar Journal is a reflection of the bar’s method of capturing daily, memorable events inside and outside of the hallowed walls. Split simply into five sections with an index explaining the story behind each of the cocktails, it contains reimaginings of classic American cocktails, as well as contemporary takes on historic drinks and new creations to mark memorable occasions.

A twist on a Negroni, the Dandy Beau (Ceylon Arrack, strawberry sake, bitter vermouth blend, Campari) celebrates 70 years of James Bond and is the team’s interpretation of what the world’s most famous spy would drink today. The Coffee Black Velvet (Guinness coffee whey, roasted barley, crème de cassis, Laurent-Perrier La Cuvée) is a modern version of the Black Velvet, which was originally created in 1861 to mourn the passing of Prince Albert; while Homecoming (Lion’s

SIPPING 079
Words: Millie Milliken • Photography: Courtesy of The Savoy, a Fairmont Hotel

Botanical, dry vermouth, St Germain Elderflower and Laurent-Perrier Cuvée Rosé) is a celebration of the England Lioness’ win at the 2022 Euros. A favourite is the story behind the Fine & Fancy, an ode to regular, Maggie, which combines her favourite drink – whisky and ginger – with champagne, the coming-of-age drink her granddaughter was served in The American Bar under the helm of Peter Dorelli.

So, how did the menu come to be? “Before I was even offered the job, I actually already had the first drink written,” explains Bailey, signalling her desire for the role. The drink in question was The New York Cherub, her take on Craddock’s Angel Wings concoction. While reading through The Savoy Cocktail Book, Bailey took notice of the drink that was equal parts crème de violette, raspberry syrup and Maraschino, an incredibly sweet, unbalanced drink. But it was the caption underneath that caught her attention: ‘If the girl does not like it, do not drink it, but pour it quickly into the nearest flower vase’.

As a woman, Bailey wanted to rewrite and reclaim the libation. “That kickstarted the thought process,” she says of its catalytic impact. “I thought, what if Harry had our team? What if Harry still ran the bar? How would he have written that drink now?” Of course, it wasn’t as easy as rewriting recipes. She spent the first six months of her new role really getting to know the bar’s guests, which span international businessmen to regulars, fellow bartenders to theatre-goers.

Bailey’s ability to twist classics and subvert expectations, while still keeping drinks recognisable is a deft skill. “I have to consider all of our popular classics,” she explains. “There’s a vodka, passion

fruit and yoghurt drink because we know it’s going to appeal to the Pornstar Martini drinkers. Our most popular classic cocktails are things like Martinis and Negronis, and there are twists on those as well, so we really pay attention to the classics and then put our spin on them.”

Where previous menus at the bar incorporated props and elaborate glassware, Bailey’s no-nonsense style sees a more bare-bones approach, with minimal garnishes – where there is a garnish, it’s fresh and serves a purpose. The method of storytelling is pared-back too – a welcome respite from the often overly conceptual drinks that grace menus. Small descriptions of a drink are included in the menu index and bartenders have the stories up their sleeves, should the guest want to hear them. “I didn’t want the menu, or the drink serves, to have to have an explanation; but there is an explanation for everything.”

BAILEY’S GOT TALENT

There’s a confidence in this new menu, and it’s a wellearned one at that. Bailey has climbed her way to being one of the most quietly respected bartenders of her generation in the UK. From her days as Bar Manager at Bristol’s Filthy XIII, to her steady management of London’s Happiness Forgets – with a few awards along the way – she is more than a safe pair of hands for reigniting The American Bar’s spark. Despite her contemporary approach, at heart, Bailey is a classic-focused bartender: “I’ve always cared about why and how spirits taste the way they do,” she reveals. “When I started learning about spirits, I understood them better in cocktails. I really like

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The American Bar’s new menu puts a twist on classic cocktails from the venue’s storied past
“My aim is to bring The American Bar back to its heyday and for it to be the best bar in the world again.”

classics that showcase the ingredients.” Over the years she has, of course, dabbled in trends – “some of them successful, some of them not so much” – something she sees as being an advantage to the challenge she has been faced with at The American Bar: taking a classic bar and adding a modern touch without taking away from its spirit.

And how is she finding the move into the luxury space? “Whatever the bar, the basics of cocktail-making and service remain the same,” she says. “Working in a five-star hotel has been very different for me, but I’ve always been great at adapting to new environments and I still have my personality. I always feel comfortable making drinks and serving people, and that’s the concept I still abide by here.”

PAST, PRESENT, FUTURE

As the history of The American Bar now collides with the present day in this new menu, it feels premature to be thinking of the future – but 2023 does feel like a new beginning for The

Savoy’s flagship. Is Bailey looking ahead to the next body of work already?

“I would like the next menu to almost be a second volume of this,” she explains. “One thing I’d really like to add to the bar itself is a bit more consistency, so there’s not a dramatic change between menus.” She’s also determined to stick to her classic focus, and doesn’t see anything too theatrical on the horizon.

Of course, being all too aware of the bar’s illustrious past brings with it expectations of success – something that isn’t too far from Bailey’s mind. “My aim is to bring the bar back to its heyday and for it to be the best bar in the world again.” This doesn’t distract, however, from what she hopes will be her legacy. “Most importantly, I would just love it to be everyone’s favourite hotel bar. I’d also like it to be people’s favourite place to work. I want to be known for having that classic but modern touch.” If launch night was any indication of the industry’s hopes for her and her accomplished team, 13 might just be the bar’s lucky number.

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A twist on a Negroni, the Dandy Beau celebrates 70 years of James Bond

Mexica Empire

The Churchill Bar & Terrace

Hyatt Regency

LONDON

When Gaston Fusco was working as a barman in Buenos Aires, he developed what he deemed to be the perfect lemonade – a reinterpretation of the traditional Aguas Frescas. Now in his role as Bar Manager at The Churchill Bar & Terrace, he has integrated his Limonada Especial within Mexica Empire, a cocktail on the bar’s new Unity menu, a celebration of the team’s respective cultures and treasured traditions.

“During the creation of the Unity cocktail menu, I wanted to develop a ‘Mexican’ drink that incorporates the freshness of the famous Aguas Frescas with different ingredients from the Americas continent,” explains Fusco.

Conceived to transport guests to tropical Central America, Mexica Empire combines Fusco’s homemade Limonada Especial with Copali White Rum sustainably produced in Belize, as well as Nixta Liqueur, fresh cucumber juice and organic Agave. To create the honorary concoction, the ingredients are shaken before being poured into a coupette and served with a pipette of punchy Ancho Reyes chilli liqueur.

“When the guest takes the first sip of the cocktail they experience a special flavour, and then once the content of the pipette is dropped in, they will experience a second burst of flavour,” says Fusco. “It’s like having two different cocktails in one. This concept gives the guest the freedom to choose when and how much to change the flavour of the cocktail.”

COCKTAIL

Breakfast Martini

Darkside

Some 27 years ago, legendary bartender Salvatore Calabrese invented the Breakfast Martini whilst working at The Lanesborough’s Library Bar. Now, the jam-infused sour is one of several 90s libations getting the 21st century treatment at Rosewood Hong Kong’s sultry cocktail parlour, Darkside.

“The overall inspiration behind the Classics From The 90s menu was to re-introduce underestimated but super tasty cocktails of an iconic era,” explains Simone Rossi, Director of Bars at Rosewood Hong Kong. “The idea for the Breakfast Martini came to Calabrese as he shared a breakfast of marmalade toast with his wife – hence the name. Pairing a spoonful of marmalade with a splash of gin, he wanted to keep the English culinary world in mind.”

Honouring its original form, the cocktail is prepared by combining Bombay Gin with equal parts Cointreau and lemon and a generous serving of orange marmalade. All the ingredients are shaken together to ensure the marmalade is dissolved, before being poured into a coupette and served on a silver tray with two mini caramel pancakes to recall the breakfast treat.

“It’s simple yet tasty, using fresh ingredients that give a well-balanced taste,” concludes Rossi, before sharing a key takeaway from the retrospective menu: “No matter what, the classics are unbeatable!”

COCKTAIL
Rosewood HONG KONG

Hommage Glace by Charles Schumann

zwiesel-glas.com

DRINKS

Mayenda Tequila Blanco

Crafted by Maestro Tequilero Jesus Susunaga and his team at Casa San Nicolás in Jalisco, Mexico, Mayenda Tequila Blanco is a rich, complex sipping tequila made using a pioneering production process that adds two extra steps of craft and care to extract flavours from the heart of the Agave. Each bottle of the small-batch tequila is produced with the aim of capturing the aromatic, caramelised Agave notes that are typically lost in the process. The result is a unique, Agave-forward sipping experience with new and unexplored flavours from the succulents. The spirit offers aromas of honey, cinnamon and orange blossom, followed by caramelised Agave on the palate, with hints of citrus, honey and spices at the finish. Mayenda Tequila Blanco is best enjoyed as a neat serve at room temperature.

www.mayendatequila.com

Highclere Castle Spirits London Dry Gin

The Major League Spirits Association has awarded its first ever 100-point perfect score to Highclere Castle Gin, which received Triple Gold and Triple Platinum for flavour, and Triple Gold for packaging and design. The spirit is crafted with botanicals from the grounds of Highclere Castle, widely known as the filming location for the popular period drama Downton Abbey. Having won 127 international awards to-date, the brand is poised to redefine the standards of excellence in the gin industry and become the most highly awarded gin in the world. Drawing inspiration from the historic castle, the ancestral home of the Carnarvon family, the gin captures the essence of British heritage and the sophistication of a bygone era. Ten hand-selected botanicals grown in the castle gardens – including juniper, oranges from the Victorian Orangery and lavender – are carefully balanced in the botanical blend to create a harmonious flavour profile. www.highclerecastlegin.com

Consorzio di Tutela del Prosecco DOC Prosecco DOC

Structure, balance, harmony and elegance – these are the intrinsic qualities of an object’s aesthetic value that outline the Prosecco DOC Consortium’s innovative advertising campaign, launched in collaboration with ADI Design Museum in Milan. Entitled Soggetto Design, the campaign uses Italian furniture to tell a story of craftsmanship and beauty, with the Cuba radio by Brionvega, the Atollo lamp by Oluce and the Fjord armchair by Moroso all featured. The concept sees the three iconic design pieces co-star on a magazine cover alongside Prosecco DOC. “The main goal is to increase the perception of the denomination in the consumer’s imagination,” explains Stefano Zanette, President of the Consortium of Prosecco DOC. “For this reason we have placed Italian genius at the centre of the communication, which, in this case, is witnessed by the selected subjects as a demonstration and supporting evidence of the Made in Italy creative power.” The combination of wine and art in Italy is expressing itself in different ways with the Consortium uniting wine-making and art to showcase the Italian way of life. www.prosecco.wine

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eclipse an extravagant eccentric

1. Avallen Calvados Avallen Calvados

Made from 40 different varieties of apple from 300 orchards, Avallen is a floral, fruity and completely natural Calvados. Produced entirely in the West of Normandy, the spirit is aged for two years in French oak before being bottled with no added sugar, caramel or boisé. On the nose, the 40% ABV brandy delivers the scent of fresh apples with floral honeysuckle, while the body has a lingering toffee apple finish, rounded off with a hint of vanilla custard. In line with the brand’s eco-conscious ethos, Avallen is packaged in a lightweight carbon-positive colourful paper bottle that is more robust than glass and removes 3.16kg of CO2 from the atmosphere.

www.avallenspirits.com

2. Ten Locks Drinks Pod Pea Vodka

Greater Manchester-based drinks firm Ten Locks has launched its first spirit, Pod Pea Vodka, fermented, distilled and bottled on home turf. Inspired by mother nature, the planet-positive vodka is made from and tastes like the green vegetable. Resting at 40% ABV, the spirit features sweet, vegetal notes, with a touch of citrus, light savoury tones and a silky finish. From sourcing 100% British peas grown in nitrogen-fed soil to its green-tint glass bottle, Pod Pea Vodka is breathing new life into the category. The flavour-forward vodka can sit both at the heart of classic serves or as a mixer to elevate savoury cocktails such as a Bloody Mary and the Marti-Pea, a new take on a martini. www.podpeavodka.com

3. Renais Spirits Renais Gin

Founded by Alex and Emma Watson, Renais is a bold and vibrant gin sustainably distilled from grape skins salvaged from their family vineyard Domaine Watson in Chablis, Burgundy. The neat spirit is then combined with Kimmeridgian stone distillate and elevated with pressed organic grapes sourced from Chablis’ Grand Cru vineyards. Natural botanicals such as linden flowers, cubeb berries and acacia honey are added to lift the spirit with notes of fresh citrus, white grape, garden herbs, flowers and juniper, alongside the desired minerality of Chablis. Renais is best served over ice, as well as mixed in cocktails from G&Ts to martinis. www.renais.co.uk

4. Beesou Beesou

Beesou is an 11% ABV all-natural bitter honey-based aperitif, characterised by a distinctive yellow hue achieved by using safflower extract. Marking the first B Corpcertified aperitif, Beesou offers complex top notes of cinchona bark and bitter chinotto that give way to a burst of pink grapefruit before rounding out into the mellowness of raw honey. With a strong emphasis on delivering a natural product, the wine-based blend is made from ethically sourced British honey from the Cotswolds and uses sustainable, plasticfree packaging, including eco-corks. For World Bee Day 2023, Beesou partnered with Treehouse Hotel London to create a limited-edition cocktail menu.

www.beesou.london

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1. 3. 4. 2.

The Italian sparkling art of living.

History, expertise, research and typical Italian style. The Italian Genio expresses itself in thousands of ways, through design artworks as well as taste masterpieces, like Prosecco DOC, which narrates the uniqueness of a territory located between the regions of Veneto and Friuli Venezia Giulia.

Drink responsibly
Ph. Elis Gjorretaj
CAMPAIGN FINANCED ACCORDING TO EC REG. NO. 1308/2013 www.prosecco.wine THE BOX ITALY
In collaboration with ADI Design Museum - RADIOFONOGRAFO, BR ION VEG A C om pa ss o d ’Oro 1 970 - AR TEMI DE, EC LIS SE , Compasso d’Oro 1967 - MOROSO, PAPER PLANES, Compasso d’Oro Honorable Mention 2014

Thrill International

Thrill International

Established in 2014, Thrill International offers a complete line of professional-grade solutions for chilling and sanitising glassware, designed, engineered and manufactured in Italy. With just a single simple action, Thrill cools and sanitises glassware in seconds, revolutionising the way beverages, cocktails and wines are served. Thrill products enable bartenders to control and customise the chilling process according to the unique requirements of the drink. The extensive product range comprises: Thrill F1, the classic model ideal for establishments of all sizes; Thrill Cube, a compact and maneuverable model designed for those seeking versatility; Thrill SBI, which seamlessly integrates into a new or existing establishment when flush mounted directly onto a bar counter; Thrill Wood, a model handcrafted by Italian artisans and encased in wood veneer; Thrill Tap combines the benefits of the standard model with a built-in bar mat to offer a stage for mixologists to express their talents; and Thrill Tower, a standalone mobile glass cooler. Italian craftsmanship, cutting-edge technology and a versatile range of models to suit any application makes Thrill International a comprehensive solution for chilling and sanitising drinks. www.thrillinternational.com

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REVEAL’UP

An elegant, technical and versatile crystal glass stemglass

A chimney in the upper part of the bowl for a unique design, a high level of comfort in tasting, but also to attenuate the perception of alcohol in young wines

Olmeca Tequila Silver

Produced exclusively in Los Altos in the Highlands of Central Mexico, Olmeca Tequila Silver is a highquality mixto tequila with a unique production process that combines hand-picked blue Agave Tequilana Weber plants, a masonry oven, cultivated yeast and distillation in small copper pot stills. As soon as the tequila is distilled, it is then bottled with no ageing process necessary to allow for a crisper and fruitier taste. The aroma offers fresh herbal notes, complemented by green pepper and a soft citric finish. On the palate, the spirit is sweet and slightly smoky with a final soft honey flavour. The spirit can be served straight, mixed, or in shots, cocktails or long drinks. www.olmecatequila.com

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DRINKS
BRAND DESIGN DRIVEN BILBAO
TABLEWARE
www.cookplay.eu
098

125 Years of Scandinavian Design

A leader in Scandinavian glass design, Orrefors celebrates 125 years of craftmanship and heritage with a look to the future.

Words: Eleanor Howard

Ever since it was founded in 1898, Orrefors has been on a mission to showcase the endless possibilities of glass, experimenting with new techniques, expressions and forms to elevate its offer.

Characterised by a timeless Swedish aesthetic, the brand’s high-quality crystal products – ranging from carafes and champagne flutes to vases and bowls – are the result of a signature approach that combines the past with the present, bringing together traditional craftsmanship with contemporary visionaries to shape the future. Over the past few decades for example, collaborations with renowned designers such as Martti Rytkönen, Lena Bergström and Ingegerd Råman have given rise to new collections – a winning formula that has helped propel Orrefors into the future.

While today’s artists and designers are encouraged to be led by aesthetics, Orrefors ensures that both their machine-made and handmade stemware continue to be highly durable and suitable for professional use; most are even dishwasher-safe.

In fact, Orrefors has been chosen as a supplier for various luxury hotels across the US including Las Vegas hotels Bellagio and MGM Grand, as well as Four Seasons New York. Michelin-starred restaurants such as Noma in Copenhagen and Aska in New York, as well

as Marcus Samuelsson’s Hav & Mar, have also selected the manufacturer’s premium crystal stemware for their table settings. According to Orrefors, the most popular choice of late has been the Difference collection, a series of wine glasses that explore the relationship between the shape of the glass and the experience of the flavour, aroma and colour of the drink within. Orrefors also recently signed as a preferred partner with Singer M Tucker, one of the East Coast’s largest food services and equipment suppliers, further strengthening the company’s US presence.

“The reason Swedish design brands such as Orrefors have been so successful in the US is that people appreciate outstanding quality design,” explains Emon Maasho, CEO and President of Orrefors North America. “Scandinavian design as a style, which Orrefors represents, is very minimalistic, contemporary and elegant – just spot on.”

This year, Orrefors is celebrating its 125th anniversary, as well as a century of operations in the United States. To commemorate the momentous occasion, the Swedish manufacturer has turned to designer Erika Lagerbielke to reissue one of its most popular collections yet with a new twist. With extensive experience as a professor in areas including the artefacts and culture of the meal, dining environments

as generators of value, and the sustainable development of glass, Lagerbielke has a vast knowledge of the beverage in relation to stemware glass. Over the last 40 years, she has designed numerous award-winning collections used by end-consumers in their own homes, in addition to restaurants, bars and lounges both in Sweden and internationally.

Back in 1984, Lagerbielke created Intermezzo, a collection of stemware with a bold blue drop encased in the stem, a look that went against the uncoloured aesthetics that had been established in Sweden in the 1950s. This year, Lagerbielke has created a new expression of the iconic collection with a golden stem. The relaunch includes a selection of glasses from the series: three wine glasses, three bar glasses, a water glass and a carafe, as well as a champagne glass – a favourite of the designer’s.

“The glass itself stands for celebration, which goes well with the golden colour and the purpose of the launch – my 40 years with Orrefors and the brand’s 125-year anniversary,” states Lagerbielke. “When I think of the golden shade in the stem, I imagine gold dust, something magical, just like the enigma of the droplet encapsulated inside the glass. It’s elegant and timeless – a perfect representation of Orrefors as a brand.”

www.orrefors.com

SPOTLIGHT 099

PETITS FOURS

Craster Tilt Glass Carafe

Craster has introduced two new sizes to its Tilt collection of carafes. Meticulously crafted and mouth-blown from soda lime glass, the small and medium versions have a footprint identical to the Large Carafe, yet offer new options for portion control. Featuring elegantly tapered necks and angled tops, the carafes make for effortless pouring at both buffet and table settings, with the larger receptacles best suited to infused water and fresh juices, and the smaller for individual pours of flavourful consommés. Versatile and classic, the collection can be combined with risers and plinths to create an elegant and distinctive display.

www.craster.com

Mogogo Cantine Cart

Mogogo has unveiled its new display cart, a modern reimagination of the archetypal market cart. Used for centuries by market traders, the wheeled wagon is ideal for transporting and showcasing merchandise to prospective buyers. Still in use today, the concept has been given a makeover by Mogogo, with the design and materials updated to suit modern-day needs. Developed in line with Mogogo’s sustainability principles, Cantine Cart is made up of a lightweight bamboo structure – which is both strong and durable – together with decorative elements in a metal finish. In hospitality settings, Cantine Cart can be used as a decorative display of plants and flowers, or as a functional addition to the buffet. It is available in two finishes – neutral bamboo with stainless steel metalwork, and dark brown with copper elements. www.mogogo-buffet.com

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Modbar Modbar

Offering premium quality coffee without compromising on design, Modbar’s innovative under-counter equipment provides a streamlined solution to hospitality spaces. Customisable by handle, finish and style, the machinery neatly places the inner workings and technology beneath the counter, thus elegantly displaying only taps on the countertop. Furthermore, the sleek interface elevates the experience of serving coffee, breaking barriers between the barista and the client enabling them to interact freely in an open space. The user-friendly systems are suitable for high-volume environments and dispense espresso and filtered coffee, as well as steam for milk-based beverages.

www.modbar.com

Franke Coffee Systems Mytico

Developed to cater to the ever-changing needs of the hospitality sector, Mytico by Franke Coffee Systems is a new product line that combines Italian design with Swiss quality. Featuring state-of-the-art technology and equipped with Franke’s innovative iQFlow knowhow, it simplifies drink preparation and ensures consistently high incup quality. Mytico’s ease-of-use and reduced height give room for baristas to engage with customers as they prepare their beverage, while the twin modules allow for two employees to operate the machine simultaneously, producing up to four drinks in parallel. Ideal for hotel settings, the Mytico range can be fully integrated into Franke’s Digital Services, making it possible to monitor and manage either an individual machine or fleet remotely.

www.mytico.franke.coffee

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PETITS FOURS

HEAD OF THE TABLE

Supper's annual tableware guide equips decision-makers with key information from market-leading suppliers, assisting in the specification process for new hospitality projects worldwide.

Courtesy of Fine Dining & Living

Amefa

Amefa specialises in the marketing and distribution of cutlery and stainless-steel products for both the table and kitchen. Its mission is to be a valued, reliable partner providing the benefits of a global company but with the speed, commitment, flexibility and personal touch of a small business. The Amefa Group currently has seven subsidiaries globally, spread across the Netherlands, USA, Germany, France, UK, Poland and Hong Kong. Through these international touchpoints, it is able to export to different countries worldwide, meeting the needs of both the hospitality and retail sector. Amefa recognises the importance of social responsibility and is committed to improving working conditions within its global supply chain. As such, the Amefa head office has been a member of the Business Social Compliance Initiative for more than 10 years.

Arc

The Arc Group creates everyday innovative and sustainable glass solutions for a range of eating and drinking experiences. Through its various brands, which include Arcoroc and Chef & Sommelier, the group is present across the mass distribution, horeca, wine merchant and collective catering markets. Committed to corporate social responsibility, Arc Group invested €5.7 million in Research & Development in 2021 and reduced its CO2 emissions by 24.4% per ton of glass produced from 2010 to 2021. The group is also actively contributing to the transition to a new circular economy model by offering cutting edge and sustainable glass containers as alternatives to singleuse plastic. With production sites in France, USA, China and the UAE, the group produces more than 4.1 million items every day. Arc employs 7,800 people and generated sales of €740 million in 2021, fulfilling its mission to provide innovative glass for a better world.

IN A BITE

Collections: Metropole, Drift, Jewel Projects: Raffles, Jeddah; The Royal Senses Resort, Crete; The Peninsula, New York Trade Shows: Ambiente, Host Milano, NRA

Contact: Suzanne Muller

Sales & Marketing

sales@amefa.com

www.amefa.com

Arthur Krupp and Paderno are part of the Italian Arcturus group, an international manufacturer of high-quality design tableware, kitchenware and home décor, for both the retail and hospitality sectors. Targeting the professional catering industry, Arthur Krupp manufacturers highly resistant yet elegant porcelain, stainless steel cutlery and a wide range of holloware, as well as PVD finishes and accessories. The new dinnerware series – comprising porcelain, stoneware and fine melamine – is designed to inspire contemporary mix and match. The brand's comprehensive offer, combined with excellent craftsmanship and variety of shapes, suit any tabletop. Complementing Arthur Krupp's tableware, Paderno offers a complete range of cookware for the professional kitchen spanning 10,000 items, from kitchen utensils and knives to bakery items and tools for every kind of preparation.

IN A BITE

Collections: Cabernet, Islande, Granity Projects: Cameron House, Loch Lomond; Zoku, Copenhagen; Apex Temple Court Hotel, London Trade Shows: Host Milano, Internorga, Sirha

Contact: Chris Ward

EMEA Hotel Business Director

chris.ward@arc-intl.com

www.arcoroc.com

www.chefsommelier.com

IN A BITE

Products: Arthur Krupp cutlery, holloware and dinnerware; Paderno cookware

Projects: St Regis, Riyadh; Conrad Singapore Orchard; Six Senses Southern Dunes, Red Sea

Trade Shows: Ambiente, Host Milano, Internorga

Contact: Maurizio Montanari

Head of International Sales (Hotel & Restaurant) maurizio.montanari@sambonet.it www.paderno.it

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Arthur Krupp and Paderno

BHS

As a manufacturer and supplier of professional, functional and inspiring tableware, BHS Tabletop always puts the culinary experience at the forefront. The heritage company originally began trading as the porcelain manufacturer C.M. Hutschenreuther back in 1814, before becoming BHS Tabletop in 1998. Since then, it has been expanding on its leading position by means of smart, cautious management, strategic alliances and quick responses to market changes. It fully understands the requirements of a wide variety of target groups and offers tableware solutions tailored precisely to their needs. Its digital services have been designed to save time for its clients and simplify processes such as reordering. Timelessly functional, trend-conscious and featuring an unusual mix of materials, the BHS brands Bauscher, Schönwald and Playground produce stylish concepts and collections, each of which is designed for a wide variety of industries.

Bonna

Bonna was founded in 2014 as the first horeca brand from the Turkish heritage company Kar Porselen. With two facilities in Kocaeli and Bilecik, Bonna focuses on offering a diverse range of creative solutions for businesses across the hospitality sector, and today the brand exports its products to more than 90 countries across six continents. Thanks to its extensive technical infrastructure, Bonna is able to provide personalised solutions for varying specifications, partnerships and projects, all while striving to inspire the tastes and trends of tomorrow. It has developed pioneering collections made up of avantgarde pieces, and works to produce the best designs for the expert presentations. Bonna is dedicated to integrating new generation technological systems into its facilities and production processes, and the brand continues to increase its investments in this area.

Corby Hall

Corby Hall, a family-owned business based in Randolph, New Jersey, has supplied the international hospitality industry with high-quality flatware, holloware and bright-white porcelain dinnerware for the past 40 years. The brand offers designs ranging from the traditional to the contemporary at extremely competitive price points, and has the ability to supply any F&B outlet associated with a full service foodservice operation. One of the first companies to introduce 18/10 stainless steel flatware and holloware to the US foodservice market, its proprietary patterns run the gamut from modern to traditional, with available finishes including mirrored or satin polishes, in addition to silver plate. The brand recently launched two new 18/10 stainless steel amuse bouche spoons, available in both satin and satin silverplated finish. Corby Hall's global distribution network, coupled with its production facilities in Europe and Asia, allows for seamless service when opening orders as well as re-supply.

IN A BITE

Collections: Purity Reflections, Bauscher; Jardim, Playground; Mash Up!, Schönwald

Trade Shows: Ambiente, Internorga, NRA

Contact: Taner Selcik Regional Manager International taner-selcik@bhs-tabletop.de www.bhs-tabletop.com

IN A BITE

Collections: Sphere Ocean, Cras, Snell

Clients: Radisson Hotels & Resorts, Hard Rock Hotels, Hilton Worldwide

Trade Shows: Ambiente, Host Milano, Equip Hotel

Contact: Yasemin Yılmaz

Export Sales Manager

yasemin.yilmaz@bonna.com.tr www.bonna.com.tr

IN A BITE

Products: Flatware, dinnerware, holloware

Projects: Atlantis The Royal, Dubai; The Breakers Palm Beach, Florida; The Boca Raton, South Florida

Trade Shows: To The Table, NRA

Contact: Mark Riley

National Sales Manager

mark@corbyhall.com www.corbyhall.com

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HEAD OF THE TABLE

An enduring love of life, family, friends and good food is the driving force behind the Portuguese brand Costa Nova, which creates fine stoneware collections that combine quality and design with the utmost in ceramic craftsmanship. The company produces innovative and sustainable stoneware pieces, each made from natural resources in Portugal in a single firing system heated up to 1180oC, creating a unique ceramic body with a special bonding between the clay and glazed surface that makes it durable and resistant to both thermal and mechanical shocks. Costa Nova's collections in Ecogres – a new raw material made of 100% recycled stoneware – epitomise the brand’s sustainable and forward-looking ethos. Costa Nova is produced by Grestel, a world-leading stoneware manufacturer that lays claim to more than 20 years of experience of working in the hospitality industry.

IN A BITE

Collections: Friso, Festa, Âmbar by Carsten Gollnick

Projects: 1 Hotels; Six Senses, Rome; The Yeatman, Porto Trade Shows: Ambiente, Host Milano, NRA

Contact: Mariana Marques

Marketing & Communication marianamarques@grestel.pt www.costanova.com

Founded in 1992 as one of the more contemporary companies in the sector, Costa Verde's strong ties with Portuguese porcelain distributors quickly turned the brand into a success story. Today, the company is not only rooted firmly in the Portuguese market, but – following more than 30 years of steady growth – also benefits from myriad partnerships that have emerged from marketplaces around the world. The company's constant research, creation and drive for the development of new products means that Costa Verde enjoys a presence across more than 50 locations globally, to the extent that 70% of its revenue now comes from the international market. When it comes to manufacturing though, the brand remains true to its roots; its production unit is located in the district of Aveiro, in Portugal, with a covered area of 35,000m2 and an available area of more than 65,000m2

IN A BITE

Collections: Terra, Raw, Powerful

Clients: Mandalay Bay, Las Vegas; Dusit Thani Resort, Guam

Trade Shows: Ambiente

Contact: Agostinho Silva

Commercial Director agostinho@costa-verde.com www.pro.costa-verde.com

Fine Dining & Living

Fine Dining & Living, formerly known as Aerts NV, comprises a diverse portfolio of seven distinctive brands, each with a dedicated focus on either the hospitality or retail industry. Within the hospitality sector, four brands stand out: Fine2Dine, Chic, BonBistro and Wood&Food. These brands deliver highquality tableware to restaurants, hotels and other catering establishments that aspire to create an equisite dining experience for guests. Fine Dining & Living’s primary goal is to provide customers with an unparalleled journey through the world of fine dining and living. By offering a diverse range of brands, the company enables customers to choose from a variety of styles, products, and services that perfectly align with their individual needs and preferences.

IN A BITE

Collections: Usko, Dune, Perla

Clients: One & Only Resorts, Marriott International, Jumeirah Hotels & Resorts

Trade Shows: Ambiente, Host Milano, Maison & Objet

Contact: Lynne Verrydt

Content Marketeer lynne.verrydt@finedl.eu www.finediningandliving.eu

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Costa Nova Costa Verde

FOH

Established in 2002, FOH is a global award-winning foodservice and hospitality brand, encompassing Front of the House and room360o by FOH. Based in Miami with worldwide shipping options, the brand counts 20 years of experience providing collaborative and impactful products that deliver a wow experience. The company's customer loyalty and brand reputation is a result of the company's commitment to building lasting, service-driven relationships with their partners. Through close relationships and dedicated market research, FOH has pinpointed the recipe for designing and manufacturing smart, savvy, commercial-grade serving solutions, as well as costeffective custom capabilities. From tabletop collections to inroom accessories, FOH products are always in stock and ready to ship from any of its distribution centres worldwide

Goodfellows & Goodfellows

Founded in 2012, Goodfellow & Goodfellow has become a go-to distributor for creative tableware designs and supply solutions. Originally serving only the UK market, their consultative approach to concept-driven projects and cheffocused products has led to demand for their unique services across Europe and the Middle East. With an impressive portfolio of brands on offer – including Hering Berlin, Jacques Pergay, Narumi, Montgolfier, Figgjo, Costa Nova and Studio Mattes – Goodfellow & Goodfellow is capable of crafting unique tableware presentations to suit any global cusine. Collaborating with clients' designers, brand consultants, F&B managers and operational teams, they can bring concept visions to the table. The company delivers everything from individual pieces to complete hotel F&B concepts, whilst also working with craft producers to design its own bespoke tableware creations.

IN A BITE

Collections: Artefact Moss, Artefact Indigo Gatsby

Projects: The Standard, Singapore; Marina Bay Sands; Singapore; Inspire Hotel, Seoul

Trade Shows: To The Table, Host Milano, Equip Hotel

Contact: Alex Guillaume Sales Director EMEA and APAC alexg@foh.cc www.fohworldwide.com

Impulse! Enterprises

Impulse! Enterprises steps in where designers leave off by offering a colourful assortment of tabletop, buffet, banquet, poolside and even guestroom offerings for hospitality brands around the world. From dinnerware, barware and banquet essentials to unbreakable and comprehensive solutions for rooftop and poolside settings, Impulse! Enterprises operates as a one-stop-shop for clients in over 45 countries. The company believes that no two food and beverage operations should look alike and therefore goes to extreme lengths to avoid the cookie-cutter approach with custom designs and bespoke development. Indulgent textures and finishes can be applied to dozens of Impulse! collections in countless materials at a client's request. Based in Miami, Impulse! Enterprises has been helping clients find a look and feel that is exclusively their own.

IN A BITE

Brands: Studio Mattes, Narumi, Costa Nova

Projects: The Peninsula, London; Raffles London at The OWO; Gleneagles Townhouse, Edinburgh

Contact: Valda Goodfellow

Managing Director

valda.goodfellow@goodf.co.uk www.goodf.co.uk

IN A BITE

Collections: Fantasia, Hudson, Capri

Clients: Four Seasons Hotels & Resorts, Hyatt, The Ritz-Carlton

Trade Shows: NRA

Contact: Erica Caston Pisanty Global Accounts Director ecpisanty@impulseenterprises.com www.impulseenterprises.com

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HEAD OF THE TABLE

John Jenkins is one of the UK's leading designers and suppliers of crystal and glass for the high-end hospitality industry. Founded in 1901, its aim is to design and supply stylish glassware, which is practical in service and complements both the wine and table. The company keeps in stock a large range of both handmade and machine-made glassware, including wine glasses, cocktail glasses and tumblers, which are available for immediate delivery. Its in-house design department also creates exclusive patterns of handmade glassware to the specific requirement of many of their hospitality clients, which includes luxury hotels, fine-dining restaurants and world-class bars. The brand also has showrooms in New York, with the US market served by its distribution centre in New Jersey. Each pattern within its glassware portfolio benefits from the latest advances in glassmaking technology, which have enhanced the clarity, durability and scratch-resistance of the glass.

Le Coq Porcelaine

While Le Coq Porcelaine was acquired by Ilsa in 2019, the brand itself dates back to the 1980s in Florence – the beating heart of Italian culture and cradle of the Renaissance. Le Coq Porcelaine by Ilsa offers elegant and innovative tableware and buffet solutions to horeca professionals with its porcelain, stoneware, bone china and alumina porcelain products. The company works on unique designs and shapes and focuses on researching high-quality materials, obtaining both high performance and unparalleled aesthetic features for all its products. Each collection is strictly tested and controlled according to Ilsa quality standards, as well as the necessary requirements for when coming into contact with food. Le Coq Porcelaine collections are intended for restaurant, resorts and hotels, but also for the banqueting world. Amongst the collections are furnishing accessories, such as corten fire pits or modern led table lamps.

LSA International

Janusz Lubkowski co-founded LSA International back in the 1960s, and through shared experience and inherited values, Monika Lubkowska-Jonas continues to develop her father's vision to this day. For more than 50 years, the Londonbased design studio has specialised in creating stylish and contemporary collections of glassware across the bar, table and decoration sectors, with new collections unveiled each season. All of LSA International's products are made using skilled craft techniques and carefully selected materials to ensure an unrivalled, high-quality finish. LSA International is conscious of its responsibility to reduce its impact on the environment, working ethically and transparently to explore sustainable practices: one example is the studio's use of discarded waste material, which is repurposed in its recycled glass collections, transforming bottles and jars into useful products.

IN A BITE Collections: Star, Gala Projects: The Ritz, London; The Connaught, London; The Savoy, London

Trade Shows: Atlanta Gift Show, New York Tabletop

Contact: Lisa Gibson-Keynes

Design Director

lisa.gibson-keynes@johnjenkins.co.uk

www.johnjenkins.co.uk

IN A BITE

Collections: Phobos, Anthiros, Ionica

Projects: Four Seasons Hotel Doha; Raffles Doha; W Dubai

Trade Shows: Ambiente, Host Milano

Contact: Communication Office info@tablo.hk

www.lecoqporcelaine.it

IN A BITE Collections: Gems, Gio & Gio

Trade Shows: Design Shanghai

Contact: Jo Sanders

UK & Ireland Sales Director

jo.sanders@lsa-international.com www.lsa-international.com

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Maham Anjum

Maham Anjum is a ceramic designer who develops, designs and manufactures tableware from her workshop studio in London. A graduate of the Royal College of Art and Central St Martins, her designs have been used extensively in the hospitality industry as well as creating ranges for international manufacturers such as Steelite and Narumi. The studio's approach is one of understanding, both the materials and production process, as well as how best to showcase the chef's culinary creation. Maham has collaborated with international chefs and restaurateurs including Jamie Oliver, Asma Khan, Vivek Singh and Lee Westcott to create bespoke tableware. Most recently, she has partnered with Steelite International to design and create its newest line of tableware – the Maham Studio Collection, which is currently on display in the Victoria & Albert Museum's ceramic galleries.

MyGlassStudio

MyGlassStudio designs bespoke dinnerware, table accessories, serveware and room amenity presentations for the foodservice industry. With three libraries of 1,800 shapes, 170 colours and 200 patterns, the brand is able to meet its customers' needs precisely, providing personal and exclusive solutions for each concept. Its designs incorporate materials such as metal, brass, leather, wood, stone and marble. As a boutique factory, it continually innovates to help the luxury hospitality market achieve its primary goal of delivering memorable experiences for guests. Over the past 17 years, the brand has supplied numerous hotel projects, gaining procurement contracts with major groups. The brand's newest collection, Hexas, comprises ultra-durable mini appetiser plates available in two colourways: Charcoal Gray, an urban concept featuring copper and dark greys; and Summer Vibes, encompassing the spectrum of colours of the beach.

Narumi

Established in 1946, Narumi has a long history of being devoted to producing fine quality tableware that sparks joy and happiness for diners. In 1965, the manufacturer succeeded in the mass production of bone china for the first time in Japan. Since then, Narumi has gone on to make a name for itself as one of the major bone china manufacturers in retail and horeca sectors worldwide. In 1975, it launched its first bone china collection designed specifically for hotel and restaurant use; since then the quality of the Narumi product range has become known amongst hoteliers and restauranteurs across the world. With its own in-house design studio and production facilities, Narumi is committed to providing the highest level of quality and flexibility in all stages, from design and prototyping to production and quality checks. Over the past 50 years, Narumi products have been exported to more than 100 countries.

IN A BITE

Collections: Maham Studio Collection, Spice for Steelite International

Clients: Coya; Jamie Oliver; Tikton Grange Boutique Hotel, Yorkshire Trade Shows: Ambiente, NRA, Host Milano

Contact: Maham Anjum, Owner mahamanjum@aol.com www.mahamanjum.co.uk

IN A BITE

Collections: Bento, Cube Cloche, Hexas

Projects: Atlantis The Royal, Dubai; Four Seasons Hotel Amman; Kempinski Gold Coast City, Accra Trade Shows: Ambiente, FHA, Maison & Objet

Contact: Margarita Paschali

Sales & Marketing margarita@myglassstudio.com www.myglassstudio.com

IN A BITE

Products: Bone china dinnerware

Projects: Marriott International, Four Seasons Hotels & Resorts, Mandarin Oriental Trade Shows: Ambiente, Host Milano, Hotelex Shanghai

Contact: Takeo Terazawa, General Manager of International Sales terazawa@narumi.co.jp www.narumi.co.jp

113 HEAD OF THE TABLE

Nude Glass

With a belief that less is more and that form is best when it meets function, Istanbul-based glassware brand Nude creates collections with simplicity in mind. Its extensive offering focuses on handmade, innovative design, spanning statement table and drinkware, decorative objects, unique vases and lighting. Epitomising its innovative approach is the award-winning Stem Zero collection, a revolutionary series that uses Ion Shielding Technology to create tough yet fine lead-free crystal glass. Nude's portfolio of glassware is designed by leading international talents, and the brand regularly develops dynamic collaborations with a wide roster of artists and designers. Established in 1935 by Ataturk, the Sisecam Group has become a world leader in glass manufacture and design. Nude came about in 2014, as Sisecam's first contemporary design brand, and benefits from more than 85 years of tradition, wisdom and expertise to embody its philosophy.

Orrefors

With a rich history spanning 125 years, Orrefors produces timeless and elegant glassware that continues to symbolise Swedish design excellence and unparalleled quality. The company's master craftsmen blend traditional techniques with modern design sensibilities to create functional yet visually captivating pieces. Each creation showcases the dedication to craftsmanship that has made Orrefors a global icon within the industry. Partnering with hotels and restaurants across the USA, Orrefors' glassware seeks to elevate any dining experience. Orrefors also recently signed as a preferred partner for Singer M Tucker, one of the East Coast’s largest food services and equipment suppliers, further strengthening its US presence. This year, Orrefors is celebrating its 125th anniversary, as well as a century of operations in the USA, with the reimagining of Intermezzo, designed by Erika Lagerbielke.

Pordamsa

Pordamsa is a trend-setting Spanish porcelain and glass manufacturer known for distinctive and artistic designs that adapt to an ever-changing global marketplace. Founded in 1975 in La Bisbal d'Empordà, Pordamsa specialises in creating exceptional tableware pieces, and its traditional manufacturing process ensures that no two objects are the same. At Pordamsa, the team is fascinated by the possibility of being able to bring an idea to life with their own hands, and the origin of each piece is born from nature, organic shapes and the designers' imagination. The results are timeless and 100% natural pieces that conform to the needs of each gastronomic proposal. Pordamsa designs accompany the culinary creations of some of the world's most renowned chefs and offer beautiful, creative solutions to the most demanding hotel design projects, both aesthetically and functionally.

IN A BITE

Collections: Stem Zero, Ghost Zero, Chill Projects: NoMad London; ME London, Hilton London Park Lane Trade Shows: Ambiente, Host Milano, Design Shanghai

Contact: Ben Tearall, Sales Director btearall@utopia-tableware.com www.eu.nudeglass.com

IN A BITE

Collections: Difference, City, More

Projects: Bellagio, Las Vegas; Four Seasons Hotel New York; The Drayton Hotel, Savannah Trade Shows: NY Tabletop Show, Atlanta Market, PPAI Expo

Contact: Donna Nardella Corporate Sales Director donna@orrefors.us www.orrefors.us

IN A BITE

Collections: Roca, Sand, Taffoni

Trade Shows: Ambiente, Host Milano, Equip Hotel

Contact: pordamsa@pordamsa.org

www.pordamsa.com

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Porland

Turkish brand Porland was established in 1976 with 100% domestic capital. As one of the country's leading porcelain brands, the company prides itself on its exacting attention to fine details and superior technology, from design to production. Porland not only offers porcelain products but also household collections spanning tableware, kitchenware, home decoration, textiles and bathroom; its varied product range serves professionals and consumers. The company collaborates with more than 200 domestic and international suppliers by importing beside porcelain from more than 60 different countries. Its contemporary perspective, focus on technology, diversity and strong structure has put the company on course to become a worldwide brand with a workforce of more than 1,600. Its innovative point of view, striking designs and producing power make it a stand-out name in tableware.

IN A BITE

Products: Porcelain tableware

Clients: Hilton Worldwide, Fairmont Hotels & Resorts, Iberostar

Trade Shows: Ambiente, Host Milano, NRA

Contact: Elif Keskin Gurbuz Regional Sales Manager ekeskin@porland.com.tr www.porland.com

Rona 2Serve

Not only has Rona created separate product design and manufacturing processes for the hospitality and domestic sectors, but the company also launched Rona 2Serve, a professional crystalline range created specifically for the catering sector. Launched more than 20 years ago, the complete range is continuously available from a large logistics centre in user-friendly quantities and sample shipments. Rona also guarantees subsequent availability of goods for up to two years after their retirement from the standard range. Uncompromising quality, professional logistics services and partner care are imperative for Rona. As such, each Rona product designed for hotels and restaurants bears the company's proud Rona 2Serve logo, which is indelibly etched with a laser.

Rosenthal and Sambonet

Rosenthal and Sambonet are part of Arcturus Group, one of the leading international manufacturers of high–quality designer tableware, kitchenware and home décor, for both the retail and hospitality sectors. Comprising 10 premium brands, the Group offers a full range of porcelain and cutlery to fit every stylistic and functional requirement for contemporary mise en place. With more than 150 years experience, today the Group provides turn-key solutions for any project type, supported by skilled professionals ready to meet and translate horeca requirements into reality. Working with international hotel brands, contractors, chefs, designers and architects behind some of the most significant hospitality businesses, the group's horeca department delivers customised solutions of the highest quality. The entire process is managed by in-house sales, creative and manufacturing management, with production facilities located in Italy and Germany.

IN A BITE

Collections: Mode, Edge, Cumberland

Clients: Marriott International, IHG Hotels & Resorts, Atmosphere

Trade Shows: Host Milano, Hotelex, NRA

Contact: Lubor Maly

General Sales Manager Horeca, Hospitality, Foodservice maly@rona.sk www.rona.glass

IN A BITE

Products: Rosenthal dinnerware; Sambonet cutlery, holloware and buffet system

Projects: Lux Belle Mare, Mauritius; W Costa Navarino; Four Seasons Hotel Nile Plaza, Cairo

Trade Shows: Ambiente, Host Milano, Internorga

Contact: Maurizio Montanari

Head of International Sales (Hotel & Restaurant) maurizio.montanari@sambonet.it www.hotel.rosenthal.de www.sambonet.com

115 HEAD OF THE TABLE

Serax

Founded in 1986 by brothers Axel and Serge Van Den Bossche, Belgian design brand Serax creates contemporary homeware based on collaborations with renowned national and international designers and craftworkers. From tableware, glassware and accessories to furniture and lighting, Serax collections are imagined by both established designers and new talent, each with their own distinctive vision and signature design style. Their creations are realised by skilled craftspeople from across the globe. Serax nurtures these long-lasting relationships with makers, built on mutual respect and a shared sense of purpose. The collections enhance hospitality spaces, providing a welcoming ambience for guests, adding character to interiors and helping to create memorable dining table moments. While unique in design and materiality, the collections remain true to Serax’s core philosophy of accessibility, quality and functionality.

Steelite International

Steelite International is a designer, marketer, manufacturer and supplier of award-winning tableware, lighting and buffet solutions for the global hospitality industry. Steelite's core brands include Steelite Distinction & Performance, William Edwards, D.W. Haber, Hollowick, Creations, Folio, Varick, Homer Laughlin, Hall China and Aspen Drinkware. The company also distributes prominent brands such as Mogogo, Five Star Rona, Bormioli Rocco, Rene Ozorio, Robert Welch, Royal Porcelain, Robert Gordon Pottery, WNK, Anfora, Delfin and Strahl. Dual headquarters in New Castle, Pennsylvania, and Stoke-onTrent, UK, as well as a 500,000m2 manufacturing facility and 12 showrooms worldwide enable Steelite to seamlessly service more than 140 countries, as it has been doing for more than 50 years. Steelite is committed to providing the best in functionality and design and the company remains dedicated to minimising its impact on the environment.

IN A BITE

Collections: La Mère by Marie Michielssen; Midnight Flowers by Marni; Inku by Sergio Herman

Projects: The Tampa Edition, Florida; Andaz, Doha; Four Seasons Hotel Astir Palace, Athens

Trade Shows: Ambiente, Host Milano, NRA

Contact: Sophie Baldewyns

International Key Account Manager – Hospitality

sophie.baldewyns@serax.com

www.serax.com

Tablo is a Hong Kong-based company with solid Italian roots. Founded in 2017, its portfolio comprises nine Italian heritage brands, while its eight-person team has amassed a wealth of F&B industry expertise. Tablo aims to provide ad hoc solutions for every kind of dining concept, offering a 360-degree service to its clients, starting with quotations and interior consultations for table settings, kitchens and barware. The brand has a large network of distributors and importers across the APAC region, and has worked with hotel brands including Four Seasons Hotels & Resorts, Rosewood, Hyatt, The Ritz-Carlton and more. Tablo is the preferred supplier of fine-dining restaurants across Asia, and has collaborated with the Otto e Mezzo Bombana chain across the region, as well as with Opera Bombana Beijing, Estro by Jia Group in Hong Kong, Grissini at Grand Hyatt Hong Kong and many more.

IN A BITE

Products: Patina, Folio; Willow, Steelite Distinction; Fizz, William Edwards

Clients: The Westin London City Trade Shows: Ambiente, Host Milano, Internorga

Contact: Josie Devine

Marketing Executive

jdevine@steelite.com

www.steelite.com

IN A BITE

Brands: Zafferano, Royale, Le Coq

Projects: Rosewood Hotels & Resorts, The Ritz-Carlton, Hyatt

Trade Shows: Hotelex, FHA, FHT

Contact: Vincenzo Dubla, Director

vincenzo.dubla@tablo.hk

www.tablo.hk

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Tablo

TF Design

TF Design is a San Francisco-based creative product design studio and workshop that produces timeless, functional objects by hand. Its offering ranges from versatile buffet displays, barware, cake stands and charcuterie boards, to tableware for outdoor and poolside, serving bowls, trays and bath accessories. TF Design believes that hospitality is not merely a service, but an artform, a way of life and the essence of human connection. Driven by a passion for creating extraordinary experiences and forging meaningful relationships with customers and partners, the studio's guiding principles are uncompromising quality, tailored creations, innovative designs, and social responsibility. With every interaction, product and experience, TF Design aspires to bring joy, warmth, quality and connection through its products.

Utopia Tableware

A leading supplier in the hospitality sector, Utopia Tableware provides exceptional table, bar and glassware solutions that combine contemporary design with timeless elegance. Its diverse range of meticulously selected glassware, ceramics, barware and flatware reflect its commitment to superior craftsmanship and attention to detail. The company stays ahead of trends and customer preferences by continuously researching markets around the world and developing new collections with cutting-edge manufacturing techniques. Utopia Tableware also offers personalised customer products, support and services, collaborating closely with every client to meet individual needs. Utopia Tableware is dedicated to enhancing the dining experience. Its reputation as a trusted partner in the industry is built on a commitment to excellence, making it the go-to choice for hospitality professionals seeking top-quality tableware and barware solutions.

Vista Alegre

Established in 1824, Vista Alegre has always been associated with Portuguese history and cultural life, having acquired an unrivalled international reputation for its tableware, gifts, decoration pieces, porcelain articles for hotels that all maintain a strong link to design and culture. The company is constantly working with international designers to provide the market with innovative products. When designing fine dining plates, Vista Alegre appeals to those who know best: the most celebrated chefs, both nationally and internationally. These collaborations have produced unique and exquisite pieces that combine the primacy of the Vista Alegre design with the creativity and practicality demanded by excellent cuisine. The partnerships with world-class brands and designers produce exclusive collections comprising tableware and decoration pieces, in a reinterpretation of the richest aesthetic heritage.

IN A BITE

Products: Buffet, barware, pedestal cake stands, charcuterie and serving boards

Clients: Tafer Hotels & Resorts

Trade Shows: Maison & Objet

Contact: Customer Service info@tf.design www.tf.design

IN A BITE

Brands: Murra, Enigma, Rhythm Projects: The Standard London, The Pig Hotels, Wolseley Group

Trade Shows: Ambiente, NRA

Contact: Ben Tearall

Commercial Director

btearall@utopia-tableware.com www.utopia-tableware.com

IN A BITE

Collections: Essencial, Chef's Collection, Stoneware

Projects: Hilton Worldwide, InterContinental Hotels & Resorts, Jumeirah Hotels & Resorts

Trade Shows: Ambiente, Host Milano, NRA

Contact: Denise Madeira

Marketing Manager Hotelware hotelware@vistaalegre.com www.hotelware.vistaalegre.com

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HEAD OF THE TABLE

WMF Professional

WMF Professional is a premium supplier of professional restaurant and hotel equipment. As a self-proclaimed expert of table culture, the company's core strengths are innovative, stylish comprehensive solutions for the presentation and serving of food and beverages. The extensive range spans cutlery and porcelain, glassware, service appliances, buffet equipment and table decorations. WMF Professional also supports in equipping serviced apartments with an wide and first-class product range. For almost 170 years, WMF has been committed to the perfect harmony of design, functionality and quality. The WMF Professional brand is part of proHeq GmbH, based in Birkenfeld. Since the end of 2016, the company has been part of the French Groupe SEB Group. As a result, all of the group's B2B brands were recently repositioned under the umbrella SEB Professional.

Zieher

Zieher stands for innovative design, both in the tabletop and buffet section. Today, the company's main target audience are five-star hotels and world-class restaurants offering experiential gastronomy. Many items within Zieher's product portfolio – which spans buffetware, catering equipment, serveware, glassware, barware and decorative accessories – are made from glass, stainless steel, slate and porcelain. It's thanks to these high-quality products that Zieher is internationally recognised and called upon by international hotel groups to supply executive suites, lounges and F&B spaces. As a company with the experience to put new ideas quickly into practice, Zieher continues to design and create high-grade product solutions for the hospitality sector. Launched in 2015, the Vision series comprises glassware that provides maximum aroma and optimum development of wine.

IN A BITE

Products: Porcelain, flatware, buffet, tabletop

Clients: Tafer Hotels & Resorts

Trade Shows: Host Milano, Internorga, Sihra

Contact: Kai Zimmermann Manager, Global Key Accounts kzimmermann@seb-professional.com www.wmf-professional.com

United Tables by Zwiesel

Founded in 2022, United Tables by Zwiesel forms part of Zwiesel Kristallglas, a market leader for crystal glass products in the upscale hotel and restaurant industry, known for its brands Zwiesel Glas and Schott Zwiesel. In order to offer its customers fast and uncomplicated access to modern table concepts, Zwiesel Kristallglas, together with an experienced management team and global network of designers and trend scouts, has expanded its portfolio to include extensive tableware and cutlery ranges from the Fortessa brand and has launched United Tables with the aim of realising the laid table as an overall concept. At the United Tables website, restaurateurs can see an overview of current food trends, get inspiration and advice, as well as search directly for high-quality and functional tabletop products.

IN A BITE

Products: Buffet Systems, tableware, wine glasses

Projects: Jumeirah Makkah, Saudi Arabia; Waldorf Astoria Cancun, Mexico; St Regis Belgrade Waterfront, Serbia

Trade Shows: Sirha, NRA, Equip Hotel

Contact: Steven Röppnack Head of Sales s.roeppnack@zieher.com www.zieher.com

IN A BITE

Collections: Verbelle, Vinody, Jupiter

Projects: Pullman Axis Towers, Tbilisi; The Lana, Dorchester Collection, Dubai; Conrad Residences, Bahrain

Trade Shows: Ambiente, Internorga, Host Milano

Contact: Felix Glittermann

Head of Sales International felix.gittermann@united-tables.de www.united-tables.com

HEAD OF THE TABLE 118

INTERNATIONAL BAR AND BEVERAGE TRADE SHOW

EXHIBITION CENTRE BERLIN

FOLLOW US @BARCONVENTBER BARCONVENT.COM 09 – 11 OCTOBER 23

ADVERTISING INDEX ISSUE 32

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Amefa 024 Arc 095 Arthur Krupp 023 Bar Convent Berlin 120 BHS 027 Bonna 124 Cookplay 097 Corby Hall 123 Costa Nova 045 Costa Verde 047 Craster 071 Fine Dining & Living 066 Franke 014-015 Front of The House 012-013 Goodfellows 039 Highclere Castle Gin 083 Impulse Enterprises 041 John Jenkins 085 La Hechicera Rum 006-007 La Marzocco Modbar 073 Mayenda 010-011 Mogogo 016-017 MyGlassStudio 100 Narumi 075 Nude 053 Orrefors 103 Pordamsa 020 Porland 018-019 Prosecco DOC 093 Rona 091 Rosenthal Sambonet 077 Steelite 008-009 Tablo 119 Thrill 088 Tina Frey 002 To The Table Asia 106 To The Table Europe 065 Utopia 035 Vista Alegre 043 WMF 105 Zieher 005 Zwiesel Glas 087

Dine In The Sky

Beaverbrook is taking dining to new heights with the return of its hot air balloon dining experience, Love is in the Air.

Grounded in The Italian Garden of the Surrey estate, the six stationary hot air balloons are delicately embroidered with a patchwork Queen of Hearts motifs – the signature design of luxury tablescapers Summerill & Bishop, who have also dressed the tabletops with items from their homeware collection.

Beaverbrook elevates al fresco dining with a hot air balloon experience in the Surrey countryside.

For an al fresco dining experience with a difference, guests are invited to step aboard the balloon, where they can sample a dynamic menu curated by Beaverbrook’s Executive Development Chef, Wojciech Popow. Take-off is marked by a tartare dish of dry-aged beef with caviar, served in a handcrafted sandangasane box and wrapped in furoshiki cloth typically found in the

traditional Japanese picnic hamper. The main event is the Yakiniku, where guests can grill cuts of Kobe beef, Iberico pork, O-toro tuna and Madai on a hotplate at the table - an interactive experience that nods to the burner keeping a flying balloon aloft. And for dessert, sweet treats include the Beaverbrook gelato, made in-house by Pastry Chef Thanos Linardarkis and served from a traditional Italian-style ice cream cart.

“Our menu is a vivid interpretation of the hot air balloon dining concept,” explains Popow.

“The Japanese-inspired cuisine aims to create a sensory connection between our guests, the environment, and the unique experience of balloon flight. We strive to create an immersive and memorable dining adventure, one where food transcends its traditional role and becomes part of the narrative of flight.”

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WASHING-UP
© David Christopher
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